All posts tagged: nuts

Haricots Verts with Parmesan and Pine Nuts

 I’m a salad fanatic, and I’m always trying to think of salads that don’t rely on lettuce to do the heavy lifting.  When I saw these french beans in the market, a light bulb went off.  Here’s my take on a frenchy haricots verts salad, perfect for Summer.  Super easy, super fresh. First you need to trim the beans, flash boil them, then plunge them into an ice bath to quickly stop the cooking process and give the beans a bright green color.  Be careful not to overcook!  You want the beans to be crisp and have a real bite to them. While you’re waiting for the water to boil to cook the beans, prepare the pine nuts and red onion.  Mince the red onion and toast the pine nuts (watch carefully–don’t burn them!) Now bring it all together.  Whisk the garlic oil with the lemon juice (see MC’s Romaine Salad for instructions on garlic oil).  Add the french beans and the red onion.  Toss to combine.  Add salt and pepper to taste.  Top with …

Escarole Salad (with pickled red onions)

As promised, here is the salad that showcases the yummy pickled red onions.  While I love escarole, it’s a major pain to find it (at least, high-quality bunches) and even more painful to clean, as it’s loaded with dirt on virtually every leaf.  If you live near a Wegman’s by chance, the best grocery store in PA, they sell bags of escarole already cleaned and chopped.  Since the grocery stores in West Chester don’t sell it that way, I went with something much easier to find and clean–red leaf lettuce.   I teared those beautifully colored leaves apart, and got them nice and clean. Next I measured out the hazelnuts (toasted first, of course, to bring out the flavor), grated pecorino, and parsley and gave it a whirl. Once everything is whirled together (just a couple taps on the lever), you get this awesome crumble.  Finally, you throw in the red leaf lettuce, a handful of those awesome pickled red onions, a tablespoon or two of the pickled red onion liquids and some olive oil …