First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from www.kayotic.nl/blog
14 to 16 oz. Green Beans
1 tsp. lemon zest
1 garlic clove, crushed and minced
1 Tbls. grated Onion
2 Tbs. lemon juice Parmesan curls
3 Tbs. olive oil
1 tsp. cider vinegar
1/2 tsp. oregano
salt & pepper
While bringing a large pot of boiling water to boil, wash and trim beans. Boil them in lightly salted water until bite-tender, 6 to 8 minutes. Put zest and garlic in a big salad bowl, add grated onion. Squeeze in 1 to 2 Tbls. lemon juice. Add a good quality olive oil to that, stir in vinegar and oregano, season with a good pinch of salt and pepper and whisk. Drain green beans and add them to the vinaigrette and toss them around a bit. Make sure all beans get coated. Garnish with Parmesan curls and chopped fresh parsley.