The binding on my mom’s copy of Enchanted Broccoli Forest gave up a few years ago, but I've continued to carry both pieces to every new abode. Written by the founder of The Moosewood Cafe in Ithaca, NY, it’s a must-have among liberal households on the East Coast. I found myself in the actual cafe a few years ago while doing some work with Cornell. I had a cold, and sat at the bar. The manager made me a cup of tea with honey and lemon and some other secret ingredient. We talked about my mom, and the two halves of that well-worn cookbook. -- lennon
From Mollie Katzen’s Enchanted Broccoli Forest
- 1 ½ lbs fresh, whole green beans -- cleaned and destrung
- ½ lb good Swiss cheese, in thin strips
- ½ cup chopped ripe olives
- ½ cup each thinly sliced green & red peppers
- ½ cup (or more) chopped, toasted almonds
- 5 tbsp fresh lemon juice
- 2 large cloves freshly crushed garlic
- ½ cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp crushed tarragon
- ½ tsp dried dill weed
- ½ sp salt (more, to taste)
- freshly ground black pepper
- 2 tsp Dijon mustard
- ½ cup packed freshly minced parsley
- 4 servings
- Steam the beans until just tender. (Larger beans will take longer than thinner ones.) Remove from heat, and immediately rinse in cold water.
- While the beans are cooking, combine the dressing ingredients in a large bowl. Mix well to thoroughly combine.
- Add the rinsed (well-drained) beans to the dressing. Add Swiss cheese. Toss until dressing is well-distributed. Cover tightly, and marinade 2-3 hours, stirring about once an hour.
- Add olives and sliced peppers. Mix well, cover, and chill overnight or at least 5 hours.
- Serve topped with almonds.