This sprightly dish by Chef Travis Sparks of Deacon’s New South, was served at our 2018 Farm Dinner! It combines a bright Romesco Sauce of nuts and roasted peppers with green beans. It’s one of our favorites. Use any extra Romesco sauce as a dip for charcuterie board.
1. Blanch beans in salted boiling water for two minutes then transfer to ice bath to stop cooking process and to chill.
2. Create a romesco by combining almonds, hazelnuts, roasted red peppers, and Roma tomato. Pulse together in food processor with lemon juice and extra virgin olive oil.
3. Toss beans with romesco and season to taste with salt and pepper.
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