Green beans are great because they are generally kid friendly. Don't ask why kids will eat beans and not other vegetables, just accept it. They can be eaten raw or cooked, but please don't overcook them. They are best when they still have a little crunch and flavor and bright color to them. Don't forget to trim the ends!
QUICK IDEAS: heat olive oil in a pan and sautee beans with salt and pepper; chop into your salad; put them in a bowl on the table for the family to snack as they like
Salad Nicoise: serves 4
*Do not toss this salad, it should look arranged
1/2 pound green string beans
4 small red or white potatoes
1 head Boston or red leaf lettuce
1 6 oz can albacore tuna, drained
3 to 4 tomatoes, quartered, or 1 cup cherry tomatoes, halved
2-4 hard boiled eggs, peeled and halved
1 green or yellow bell pepper, seeded and cut into thin rings
16-20 black olives
2 tablespoons capers
8 anchovy fillets (optional)
Salade Nicoise Vinaigrette:
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice or apple cider
1/2 teaspoon Dijon mustard
1 clove garlic, minced
Pinch of fresh tarragon or basil
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1) Steam the string beans until just crisp-tender. Cool them quickly in a bowl of ice water to stop the cooking, then trim as needed.
2) Bring a medium saucepan of lightly salted water to a boil. Add the potatoes and cook for 6 minutes, or until fork-tender
3) Meanwhile, prepare the vinaigrette. In a small bowl, stir together the vinegar, juice, mustard, garlic, tattagon, and salt and pepper to taste. Slowly add the olive oil, whisking until the mixture is well blended.
4) Peel the cooked potatoes if desired, and cut into 1/4-inch slices while still very warm. Douse with 2 tablespoons of the vinaigrette and allow to cool.
5). Thoroughly wash and spin dry the lettuce. Place in a large bowl, add 3 tablespoons of the vinaigrette, and toss lightly.
6) Portion the lettuce onto 4 plates. Arrange the string beans, potatoes, tuna, tomatoes, eggs and bell pepper on top of the greens in a decorative fashion. Sprinkle the olives, capers, and anchovies over the salad, drizzle with the remaining vinaigrette, and serve.