Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Green beans, fresh
1/4 c Orange bergamot mint, fresh
-ly chopped, plus 4 sprigs
-for garnish
1/4 c Lemon juice
2 sm Cloves garlic
1 ts Sea salt
1 ts Cayenne chile pepper, seeded
- freshly chopped, or 1/2
-ts dried red chile flakes
2/3 c Olive oil
1/4 c Parsley, freshly chopped

Rinse the beans and snap off the tips. Fill a large pan with water and
bring to a boil. Add beans, let water return to a boil, and cook
beans for 1 minute. Drain beans in a colander, pouring cold water
over them until cool. Set aside in colander, allowing them to dry.

Make the dressing: Pour lemon juice into a large mixing bowl. Crush
garlic clove, add to bowl. With the back of a wooden spoon, press
garlic into lemon juice to release its oil, then discard. Add sea
salt and chile pepper, and stir with a whisk. Add olive oil in a thin
stream, stirring with the whisk until the dressing emulsifies, then
stir in chopped mint and parsley. Add the beans, and toss them with
the vinaigrette until well coated. Allow beans to marinate for about
an hour before serving at room temperature.

Source: Shepherd's Garden Seeds pamphlet.

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