Servings: 6 to 8
Every Sunday, we would have a big family meal, and my mother always cooked green beans when they were in season. This recipe always reminds me of her. I think it looks prettiest presented on a platter.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I did not get much infused oil so I used some of the solids to add flavour. Generally the flavour was quite good but I felt the effort didn't produce the delicious result I was hoping for. I don't think I would make this again.
It was good, and I will make it again. I added some red pepper for color. I would have liked a little more intense flavor, in future I will add some of the chile pepper to the salad itself, rather than just using it to infuse the oil
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?