BY JEAN DOHERTY
Green beans are fantastic in a salad, both healthy and delicious. Mix ’em with the right ingredients, and you’ll be hooked forever. Shallots will give the dish that lovely pink color, and, of course, an unforgettable flavor.
• 1 teaspoon, extra virgin olive oil
• 1 large shallot, minced
• 1 pound, green beans, trimmed
• ½ cup water
• 2 slices bacon, cooked and chopped
• 2 tablespoons, chopped toasted hazelnuts, almonds, or walnuts
• Salt Heat the oil in a frying pan over a medium high heat.
Add the shallot and cook, stirring, until it starts to brown, between 30 seconds and a minute. Add the green beans and cook, stirring often, until seared in spots, between two and three minutes.
Add a little water, then cover, and reduce the heat to medium. Cook, stirring occasionally (about three minutes for a tender-crisp result, or six minutes for tender).
Remove from heat and stir in the bacon, along with whatever nuts you are using, and salt. To toast nuts or seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, from three to five minutes.
If you’re using the broiler, watch them like a hawk—
Although born in Dublin, Ireland, chef Jean Doherty spent most of her life in Lyon, France, the gastronomical capital of the world. Together with Vero, her partner of 25 years, Jean has owned and run multiple restaurants including Fort Lauderdale’s Le Patio.