Best Romano Bean Salad Recipes

Romano Bean Salad image

Provided by Chef John

Categories Salad Beans

Time 4h20m

Yield 2

Number Of Ingredients 7

1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 tablespoons olive oil
2 fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
2 mint leaves, for garnish

Steps:

Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
Smash garlic, olive oil, mint, and salt using mortar and pestle.
Pour vinegar and half of olive oil mixture over beans and toss well.
Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
Remove beans from refrigerator, top with fresh mint and serve.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 17.3 g, Fat 13.8 g, Fiber 7.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 16 mg, Sugar 3.2 g

Panfried Tofu with Romano-Bean and Herb Salad image

Provided by Kay Chun

Yield Makes 6 servings

Number Of Ingredients 12

2 (14-ounces) packages soft tofu (not silken)
6 large eggs (4 hard-boiled and 2 raw)
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 cup plus 2 tablespoon vegetable oil, divided
1 medium shallot, minced (2 tablespoons)
1/3 cup chopped flat-leaf parsley
2 tablespoons drained capers, chopped
1 1/2 pounds Romano beans or green beans, trimmed
5 ounces wild or baby arugula (6 packed cups)
1/3 cup tarragon leaves

Steps:

Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels.
Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve.
Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yolks in food processor. With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed. Transfer to a bowl and stir in shallot, parsley, and capers. Reserve 1/4 cup dressing for serving.
Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath to stop cooking, then drain well. Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.
Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Meanwhile, lightly beat remaining 2 eggs in a medium bowl. Pat tofu dry and season both sides with 1/2 teaspoon salt (total). Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes. Drain briefly on paper towels, then serve with salad and reserved dressing.◊