Cooking Club (1ère édition)

Avec la permission de l'hôtesse, voici la recette de la salade que j'ai mangé cette semaine (seulement en version anglaise)

Crunchy green bean salad

• 125g (1/2 cup) honey
• Pinch of cayenne pepper
• 375g (1.5 cup) pecans or walnuts
• 3 tablespoons vinegar (your choice for the dressing)
• 2 teaspoons Dijon mustard
• 3/4 teaspoon salt
• 125ml (0.5 cup) oil (olive usually)
• 1kg string beans, trimmed (frozen kind used here)
• 100g (about 3/4 cup) cranberries
• 2 heads Belgian endive, trimmed and sliced lengthwise
• 2 apples, peeled, cored and sliced
• fresh ground pepper

1. Preheat oven to 175 C (il faudra chercher l'équivalence en Farenheit!)

2. Place honey and cayenne pepper in a small saucepan. Heat until warm and stir in pecans. Line a baking sheet with parchment paper. Pour mixture onto prepared pan. Bake until dark golden brown, about 25 minutes. Set aside to cool.

3. Dressing: in a small bowl whisk together vinegar, oil, mustard and salt. Set aside.

4. Fill a large bowl with ice and water; set aside. Bring a large pot of water to boil. Add green beans and cook just until tender. Drain and immerse in ice water. Remove and pat dry.

5. Place green beans in a large bowl. Toss with dressing. Add nuts, dried cranberries, apples and endive. Add pepper to toast and toss.