My green beans are coming on strong! So in addition to canning and freezing them, we’re eating them fresh every way we can imagine.

I’ll be adding my favorite recipes as time permits.

Here’s the first one:

Green Bean Salad 4 to 6 servings

Cook about 3 cups of green beans cut to your liking.

Steam, boil, stir fry or dip in tempura batter and deep fat fry.

Drain well and toss while warm in freshly made French Vinaigrette Dressing or Lorenzo Dressing.

Basic French Vinaigrette Dressing

4 parts Virgin Olive Oil to 1 part vinegar, lemon, dry red wine or lime juice (if using wine, reduce oil to lower calories)

Salt and pepper to taste and add ¼ to ½ tsp prepared mustard

Herbs and garlic minced or whole—as much as you like.

Other possibilities: Worcestershire sauce, chili sauce, chutney, Roquefort cheese, etc. to your liking.

Place ingredients in a jar with a lid. Shake well until blended.

If made in advance of use, refrigerate and shake well before and during use.

Lorenzo Dressing

To the French Vinaigrette (above) add 3 tablespoons each of Chili Sauce and chopped watercress.Chill thoroughly then add
Chopped or grated onions, chives or pearl onions
Garnish with sliced ripe tomatoes topped with finely chopped fresh basil, capers and soft cheese (optional)
Serve over a bed of lettuce leaves.