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.
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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
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