We established long ago that I’m a food bigot. It’s an ugly habit that I’ve worked hard at breaking. It turns out my discrimination went beyond mere food genres and straight to ingredients.
Yes, I was a bean racist. When it came to string beans, I was not color blind. Green was the beginning and end of any conversation, and yellow was never mentioned. I’m not entirely sure why. They taste the same and, with the exception of color, look the same. Maybe it’s the name: wax beans. Who wants to eat a wax bean?
Anyhow, I regularly buy fresh beans during the summer and make side dishes or salads from them (a Mancini classic: blanche string beans, mix olive oil, garlic and red wine vinegar, toss with beans, refrigerate, enjoy). This week at the Regional Market, Monarch Farms — a non-certified organic farm — had enormous green and wax beans. At $3.50 a basket, they were a winner in this recipe that was part of a feature in The New York Times dining section.
Continue reading Al Dente On The Side: Green and Wax Bean Salad with Tomato Vinaigrette