Nicolas Theisen operates a three-acre community-supported agriculture venture called Loma Farm in Leelanau County, and submitted this recipe.
Theisen regularly writes dispatches on his typewriter which he distributes to customers at farmers markets. His recipes feature vegetables which are in season and readily available from his and other area farms. This recipe was featured in the July 23 edition of his newsletter.
Haricots verts (green beans) with Balsamic vinaigrette
2 T. Balsamic vinegar
2 T. red wine vinegar
2 t. dijon mustard
30 turns freshly ground black pepper
¾ c. olive oil
¼ pound green beans
¼ c. scallions chopped
1 T. dill
Steam the green beans for 3-4 minutes then submerge them in ice water to stop the cooking process. Remove the stem end only. Add the scallions and the dill to the beans.
Combine the salt, vinegars, mustard, pepper and olive oil in a jar and shake vigorously.
Plate the bean mixture on a bed of lettuce leaves and top with vinaigrette.
This recipe was adapted from a 1987 New York Times article, according to Theisen.
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