This simple and easy salad recipe combines blanched fresh green beans, lots of fresh basil, grated Parmesan, and a simple balsamic vinaigrette. This recipe makes 6 servings.
PREP TIME (15 minutes)
COOK TIME (15 minutes)
TOTAL TIME (30 minutes)
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
1/2 cup finely chopped red onion (or shallots)
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper
Soak the onions.
Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
Blanch the green beans.
Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer.
Shock in ice water
While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
Toss with red onion, balsamic, and Parmesan
Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve.
Swaps & Substitutions:
You can easily customize this highly versatile salad according to your own tastes or what's coming up in your garden. Here are a few suggestions:
Herbs: Try parsley, cilantro, or mint in addition to or instead of basil.
Cheese: Crumble feta over the salad in place of Parmesan.
Toppings: Dress it up with other toppings, such as halved cherry tomatoes, toasted nuts (e.g., walnuts, pine nuts, slivered almonds), and chopped hard-boiled eggs.
How to Store:
Refrigerate your salad in an airtight container for up to 5 days. In fact, this is one that tastes even better after a day in the fridge.
Recipe Source: Simply Recipes