String beans, pickled beans, tomatoes, cucumbers, and olives on tonnato from Six Seasons: A New Way with Vegetables (page 203) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Torn croutons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • joanhuguet on August 05, 2019

    Great summer produce recipe. Next time, I will skip the vinaigrette on the cucumbers – the acidity from the pickles is enough, and the excess liquid watered down the tonnato sauce.

  • saarwouters on July 22, 2018

    I loved it too. I didn't make the pickled beans, but I didn't miss them (maybe because of the vinegar in the dish, which makes it 'tart'). Served it as a side with grilled fish.

  • SheilaS on July 21, 2018

    Great main dish salad. Every bite is a little different: tender/crisp string beans, crunchy pickled wax beans p 59 that actually add a sweet element, tart tomatoes, peppery arugula and fragrant basil, salty olives, sharp, crunchy red onion all of which get bathed in delicious tonnato. I skipped the optional croutons in favor of some crusty bread but if you're not doing bread on the side they do add a welcome crunch.

  • Lepa on March 11, 2018

    This is stunning. It makes an enormous platter and every bite is absolutely perfect.

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