GREEN BEAN & BASIL SALAD

Nice, clean tasting simple way to use these ingredients that grow so well at the same time in the garden (we harvested 1 lb. of beans today!).  Would be a good picnic or potluck item as it sits well and is best at room temperature.  Adapted from Bon Appetit, with several variations.

 

2 shallots, minced

several tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 lb. green beans, trimmed and cut into 2 – 3” pieces

½ cup basil leaves

½ cup romano or parmesan cheese, grated, plus more for serving

¼ cup pine nuts, toasted

2 tablespoons fresh lemon juice

 

Start a large pot of salted water boiling.  Saute the shallots in 2 tablespoons olive oil until softened but not browned.  Remove from heat and place in a large glass or stainless steel bowl, add vinegar, stir, and let sit.

 

Cook green beans in boiling water for 5 minutes.  Drain, and put in a bath of ice water to cool and stop the cooking, then drain again.  Dry in a kitchen towel.

 

Add 2 – 3 tablespoons of olive oil to shallots and vinegar.  Chop basil leaves and add to mixture.  Add cooled and dried beans with cheese and toss.  Let sit for at least 15 minutes to allow flavors to combine.  Serve topped with pine nuts and additional grated cheese.

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