Flans, salads, purees… Green bean sublimation recipes in high season.
Crispy or melting, in a salad or as a side dish, green beans are a true ally in our summer meals. If it sits on our shelves all year round, in fact its season stretches from July to September. Topped with a soft-boiled egg, cooked in navarini or even fried in tempura, here are 26 recipes to sublimate it all season long.
colorful salads
Unbeatable on summer tables, we never tire of mixed salads. With their crunchy texture, green beans slide wonderfully, bringing flavors, chewiness and vitamins. They also pair beautifully with other green vegetables, such as in a coffee vinaigrette salad made with green beans, snow peas, and Romanesco kale. Enough to fill you with vitamins.
With its sweet and savory flavors, the soft-boiled egg is a must in our summer salads. For even more smoothness, we work the egg yolk into a vinaigrette that we simply brush over the green beans, shallots, and capers for acidity. For a protein salad, we mix green beans and bacon, or even green beans and artichokes, crab and country ham, with Dominic Versini’s recipe.
An ideal accompaniment
Green beans are also an ideal accompaniment to a nice butchery or fresh fish. They go perfectly with a tender and delicious roast veal with turnips, peas and potatoes for a Sunday lunch. Lovers of transalpine gastronomy will love a good dish of farfalle, these little butterfly-shaped pastas sublimated in a sauce made of green beans, peas, fresh yogurt and mint for a touch of freshness. Still on the shoestring side, we appreciate the traditional bruschetta, which is topped with green beans, fresh cheese and mango.
In the video: 5 tips and tricks to keep your fruits and vegetables fresher for longer
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For a quick meal, choose this green bean, pea, and carrot stir-fry recipe to go with a green salad. And because everything comes at the right time, who knows how to wait, the most patient will allow more than a month to pass before tasting herb-fermented beans, in a salad or on toast. To your stoves.
Source: Le Figaro
