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ePaper created 2016-04-04, 21:01:23 | version 1.33.0
April 2016 • COAST • www.coast-magazine.com • 25 GREEN BEAN SALAD Ingredients Fresh green beans Cherry tomatoes Red onion Dressing Olive oil Lemon juice to taste Salt Fresh ground black pepper Procedure No specific amounts are given here. It all depends on how many beans you have and the number of people being served. It is pretty easy, a handful of this, a dash of that – you get the drift. Rinse beans and trim the ends. In a pot on the stove, bring water to a boil and blanch the beans. Boil for about 4 minutes. You want the beans to remain crisp. Remove beans from heat and plunge into ice water to stop the cooking process. While the beans cool, slice the cherry tomatoes in half. Coarsely chop the red onion. Juice your lemon, and grind the pepper. By now the beans are cooled. Drain the beans and add to a mix- ing bowl. Next, throw in your tomatoes and onion. Pour the olive oil over the beans to coat. Don’t be stingy. Add some lemon juice. Salt and pepper to taste. Like garlic? Add some to give this delicious salad a kick. CAPTAIN RICK’S CAESAR DRESSING Ingredients 3 coddled egg yokes 1 tube anchovy paste or 1.5 ounces mashed anchovy filets 4 drops Tabasco sauce 10 drops Worcestershire sauce ½ teaspoon salt 1 teaspoon Dijon mustard ¼ teaspoon sugar 2 teaspoon fresh ground black pepper 1 teaspoon fresh ground white pepper 1 teaspoon mustard powder 4 teaspoon fresh minced garlic 1-1/3 cups olive oil 4 Tablespoon fresh lemon juice 6 Tablespoon tarragon or red wine vinegar Procedure Place all ingredients except the oil, lemon juice, and vinegar in to a blender or food processer. Blend on high for 1 minute until all ingredients are mixed well. While blending continuously on high, slowly add the oil, then the lemon juice and vinegar. Toss it up and enjoy! COURTESY MARK BLY Mark Bly and chef Van Hale of the Marx Bros. Cafe prepare a Caesar Salad.