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| Foodie's Recipe of the week from Chef Laura Brennan: French Green Beans (Haricot Vert) with ... Rub the cut sides with some olive oil, lightly salt and either grill or sauté the pieces to get some color and crunch. Some char is good—think how good toast tastes with a bit of char on it. Let the toast cool and tear it into chunks. Chop the chunks into coarse crumbs by hand with a chef's knife or pulse in a ...
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