we have green beans and mushrooms sautéed in butter. Easter calls for roasted asparagus. And the summer holidays are all about a simple and fresh green salad. Related: Loretta Lynn's Southern ...

They’re perfect for the holidays and beyond. Green beans – Fresh beans are best for this chilled green bean salad. Look for ...

This salad – offering ... Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into iced water to refresh. Drain and dry. Bring a fresh pan of water to the boil ...

To enhance this salad with fresh ingredients, I’ve introduced blanched green beans and chopped celery for some welcome crunch. If you haven’t used blanching as a technique before, it’s a ...

To tell how fresh they are ... Home-grown green beans are in season from June to September. Store in a paper bag in the salad drawer of the fridge and use within 3-4 days. To freeze beans ...

Cover and cook, shaking pan often, until beans are just tender and bright green, about 5 minutes. Transfer beans to a large bowl and season with lemon juice and 1 tablespoon walnut oil.

When was the last time you were excited by a green salad? If it's been a while, check out our guide for tips on making salad interesting. We love to add fresh fruit, tangy cheese, roasted veggies ...

Dress with the rocket leaves and coriander and sprinkle with the toasted sesame seeds. Serve the salad with the green beans alongside.