Best 2 Romano Bean Salad Recipes

In the realm of culinary delights, Romano bean salad stands as a testament to the harmonious fusion of flavors and textures. With its origins traced back to the sun-kissed hills of Italy, this delectable dish has captured the hearts of food enthusiasts worldwide. Whether you're a seasoned chef seeking to expand your culinary repertoire or a novice cook embarking on a journey of taste exploration, the quest for the perfect Romano bean salad recipe awaits you. Prepare to tantalize your taste buds as we embark on a voyage to discover the secrets behind crafting this exceptional dish.

Let's cook with our recipes!

ROMANO BEAN SALAD

Romano Bean Salad image

There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.

Provided by Chef John

Categories Salad Beans

Time 4h20m

Yield 2

Number Of Ingredients 7

Ingredients

1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 tablespoons olive oil
2 fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
2 mint leaves, for garnish

Steps:

Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
Smash garlic, olive oil, mint, and salt using mortar and pestle.
Pour vinegar and half of olive oil mixture over beans and toss well.
Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
Remove beans from refrigerator, top with fresh mint and serve.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 17.3 g, Fat 13.8 g, Fiber 7.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 16 mg, Sugar 3.2 g

PANFRIED TOFU WITH ROMANO-BEAN AND HERB SALAD

Panfried Tofu with Romano-Bean and Herb Salad image

Provided by Kay Chun

Categories Salad Bean Egg Vegetarian Quick & Easy Dinner Lunch Tofu Pan-Fry Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 (14-ounces) packages soft tofu (not silken)
6 large eggs (4 hard-boiled and 2 raw)
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon Dijon mustard
1/2 cup plus 2 tablespoon vegetable oil, divided
1 medium shallot, minced (2 tablespoons)
1/3 cup chopped flat-leaf parsley
2 tablespoons drained capers, chopped
1 1/2 pounds Romano beans or green beans, trimmed
5 ounces wild or baby arugula (6 packed cups)
1/3 cup tarragon leaves

Steps:

Cut each tofu block lengthwise into 3 equal pieces. Drain on paper towels.
Peel hard-boiled eggs and halve lengthwise. Remove hard-boiled yolks and place in a food processor. Thinly slice whites crosswise and reserve.
Add lemon juice, water, mustard, and 1/4 teaspoon each of salt and pepper to yolks in food processor. With motor running, add 1/2 cup oil in a slow stream, processing until emulsified and smooth and scraping down sides as needed. Transfer to a bowl and stir in shallot, parsley, and capers. Reserve 1/4 cup dressing for serving.
Cook beans, uncovered, in well-salted boiling water until crisp-tender, 4 to 5 minutes. Transfer to an ice bath to stop cooking, then drain well. Transfer to a bowl and toss with dressing (excluding 1/4 reserved dressing for serving). Gently toss with arugula, tarragon, and egg whites. Season with salt and pepper.
Heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over medium heat. Meanwhile, lightly beat remaining 2 eggs in a medium bowl. Pat tofu dry and season both sides with 1/2 teaspoon salt (total). Coat tofu with egg, letting excess drip off, then fry, turning once, until golden and heated through, 8 to 10 minutes. Drain briefly on paper towels, then serve with salad and reserved dressing.◊

Tips:

Choose fresh, firm romano beans for the best flavor and texture.
Trim the beans by removing the stem and blossom ends.
Blanch the beans in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process and preserve their color.
For a more flavorful salad, roast the beans in a hot oven with olive oil, salt, and pepper before assembling the salad.
Use a variety of fresh herbs in the salad, such as basil, parsley, and mint, to add flavor and freshness.
Dress the salad with a simple vinaigrette made with olive oil, vinegar, salt, and pepper.
Serve the salad immediately or chill it for later.

Conclusion:

Romano bean salad is a delicious and healthy side dish or light lunch that is perfect for summer. It is easy to make and can be customized to your own taste preferences. With its fresh flavors and vibrant colors, romano bean salad is a surefire hit at any gathering.