Fresh Tomato and Shelling Bean Salad

当我申请工作Chez Panisse，，，，I’d just left a restaurant where the chef was, what we call in the business, a “screamer.” One of those chefs who flips out in the kitchen and yells indiscriminately. Contrary to what television might lead you to think, this isn’t a new phenomenon.当我当厨师时，我并没有真正大喊大叫。但是，每当我看到有人浪费像覆盆子一样珍贵的东西，让他们走得不好时，我就会和某人说一句话。

壳豆是另一种宝贵的商品。一种lthough they’re not terribly expensive (one pound cost me roughly €2/$2 in France), they do take a bit of preparation and I remember preparing a meal for a group which included a nice pile of fresh shelling beans as part of the main course. Then watching the plates come back into the kitchen with a majority of the hard-earned beans untouched.梅德！

Fresh shelling beans make their appearances at the market in late summer and during the fall. In France, the most famous are theHaricot de Paimpol来自布列塔尼（Brittany），如此受人尊敬，他们有自己的一种OCstatus. Some have wild markings, like博洛蒂豆子，，，，which have lovely shades of red, rose, and white on the pods, and on the beans inside.

They’re really easy to prepare; just peel off the husks then simmer the beans in gently boiling water with a little salt it in. When they’re done, I douse them with olive or in enough油醋汁虽然它们仍然温暖，因此它们吸收了调味料的味道。您想添加的任何新鲜草药 - 罗勒，薄荷，欧芹或龙蒿，都可以增加。更容易的只是用核桃或榛子油和少许海盐淋上它们，然后让它们冷却。

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