A Return to Chase’s

By Lori Powell

As promised per my last post, I am blogging again about Chase’s Daily Restaurant in Belfast, Maine. Since corn, green beans (my own are almost done) and tomatoes are still so plentiful, I thought I would share my version of a salad I had at Chase’s that used those classic summer ingredients.

What’s nice about this recipe is that minimal cooking is required; the only thing that is cooked is the fresh green beans, which are just given a good blanching.

Blanching is the process of cooking something quickly in boiling salted water until crisp-tender, draining immediately and then refreshing in a bowl of cold water that includes a few ice cubes. This not only stops the vegetables from cooking but also helps to retain their vibrant color and crisp texture – the trick is to not undercook or overcook.

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