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Kitchen Notebook

May 31, 2019

Charred Romano Bean Salad with Zucchini, Aioli and Pecans

25 Mins

8 oz Romano Beans, trimmed

1.5 lb Gold Bar Zucchini

1 Egg Yolk

1/2 cup Olive Oil

1 clove Garlic

1 Lemon

Sea Salt and Pepper

3 Tbsp Pecans

Chop zucchini into ¼-inch slices. Heat a cast-iron skillet over medium-high heat.  In a large mixing bowl, combine the green beans, zucchini and two tablespoons olive oil.  Season with salt and pepper and toss well to combine.  Add the vegetables to the hot cast iron pan and let sear for 3-4 minutes without moving.  Toss to turn once to sear the other side, for another 3-4 minutes.  Once the beans are charred and crisp-tender, remove vegetables from the pan and place in a large mixing bowl. Chop garlic very finely and mash into a paste, using the side of a large chef’s knife.

In a small mixing bowl, combine the egg yolk, garlic paste and the zest and juice from the lemon. Whisk well to combine.  While whisking constantly, slowly drizzle in a tablespoon of olive oil. Continue to steadily whisk in another four or five tablespoons of olive oil to make a creamy dressing.  Season with sea salt and pepper, to taste. Toss the beans and squash with the aioli, then garnish with pecans.

25 Mins Omnivore Recipe Veg Vegetarian

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25 Mins Omnivore Recipe Veg Vegetarian

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