Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt

Author:Elisabeth Prueitt [Prueitt, Elisabeth]
Language: eng
Format: epub, azw3
ISBN: 9780399578823
Publisher: Potter/TenSpeed/Harmony
Published: 2017-04-03T17:00:00+00:00

In a skillet over medium-high heat, cook the corn just until heated through, about 2 minutes. Set aside.

Prepare a bowl of ice water. Bring a saucepan of water to a boil. Add the beans and blanch until bright in color, about 1 minute. Using a slotted spoon, transfer the beans to the bowl of ice water and let cool, about 12 minutes. When cool, drain and pat dry.

In a large mixing bowl, combine the cooked corn and green and/or yellow beans, scallions, cilantro, quicos, lime juice, hot sauce, olive oil, salt, and pepper. Taste and add more lime juice, hot sauce, salt, and pepper, if needed. Transfer to a serving dish and garnish with the nasturtiums.

Grate the Parmesan over the whole dish and serve.

Store in the refrigerator, covered, for up to 5 days. The quicos will lose some of their crunch after the first day.

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