String Beans with Fried Shallots, Pecorino & Basil

Photo: Lucy Schaeffer

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A Green Bean Salad That Redefines the Dish
Banish the thought of overcooked, mushy string beans: In this smart recipe, Marden cooks the beans in a small amount of water until they're just tender but still bright green. Then, she removes them, dries the pan and flash-fries the vegetables in olive oil until they're slightly charred all over. The finishing touch: garnishes of fried shallots, chopped basil and crumbled pecorino cheese.

Get the recipe: String Beans with Fried Shallots, Pecorino & Basil
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