4 ears corn, shucked and silks removed 2 tablespoons Aleppo crushed peppers 1 cup haricots verts, green beans or romano beans, stringed 1/2 cup hazelnuts, roasted, skinned and crushed 8 cups baby ...

Toss gently to mix. Cover the salad with plastic wrap and refrigerate until ready to serve, at least 30 minutes. Taste the salad again before serving, adding more salt or pepper to taste.

Americans just do not know how to cook green beans,” said Ann, a Bayfield Farmers Market vendor, as she handed me a sack of ...

For the vinaigrette: Combine the basil, salt, pepper, sugar, vinegar, mustard, oil and shallot in the bowl of a mini food processor; puree for 1 minute, until an emulsion forms. Cover and ...

In 1967, the time that would later be dubbed the “summer of love,” I fell in love with Salade Niçoise, the composed French salad that classically teams the lanky beans with potatoes and tuna ...

Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt.

"I use fresh French-cut green beans the majority of the time," says lifestyle blogger Chantelle Hartman Malarkey. If fresh isn't available, Malarkey reaches for frozen.

Blot dry with a kitchen towel. 5. Layer the lettuce, green beans, tomatoes, avocado (if using), onion and basil in a serving bowl. Remove the steak from the marinade and arrange over the salad.