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Cook this: Blistered green beans with tomatoes, pounded walnuts and raw summer squash from Ruffage — National Post

Our cookbook of the week is Ruffage by chef, writer and former farmer Abra Berens. Over the next two days, we’ll feature another recipe from the book and an interview with its author.

The key to pan roasting green beans that keep their crunch and viridescence is doing so as quickly as possible, says Abra Berens. Here, she pairs the seared pods with fresh tomatoes and zucchini in a summery salad offering a range of colours and textures.

“You get that crackly char from the blistered green beans, the tomatoes are juicy and squishy, the summer squash has an almost creamy texture, and then the crunch of the nuts,” she says. A relish of toasted walnuts, parsley, lemon juice and zest, and olive oil adds acidity, as do the tomatoes. “It’s a lot of different sensory experiences happening in one go.”

BLISTERED GREEN BEANS WITH TOMATOES, POUNDED WALNUTS AND RAW SUMMER SQUASH

1 cup (120 g) walnuts, toasted (see note)
1/2 bunch parsley (3/4 cup/34 g), roughly chopped
1 lemon (3 tbsp/45 mL), zest and juice
1/4 cup (60 mL) olive oil
1/2 tsp (3 g) salt
Neutral oil
1 lb (455 g) green beans, stems snapped off
1 pint (1 lb/455 g) cherry tomatoes, halved
1 medium summer squash (8 oz/230 g), shaved into paper-thin planks or rounds

Step 1

Transfer the walnuts to a zip locking bag and bash with the back of a frying pan until the walnuts are in coarse pieces and have released some oil.

Step 2

Combine the walnuts, parsley, lemon zest and juice, olive oil, and salt and stir to combine.

Step 3

Heat a glug of neutral oil until smoking hot and add the green beans with a pinch of salt. Let the green beans blister, then toss to coat, flip and blister all sides.

Step 4

Remove from the heat and toss with the tomatoes and summer squash. Top with the walnut mixture and serve.

Serves: 4

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via Cook this: Blistered green beans with tomatoes, pounded walnuts and raw summer squash from Ruffage — National Post

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