Balsamic Basil Green Bean Salad with Parmesan
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
Fresh young beans should cook quickly. Older beans may take longer. While it isn't a problem to overcook the beans, they are much more appealing if there is still a little crunch to them. This salad can sit for 3-4 days in the fridge, but is best if eaten in the first 2 days.
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Cooking Time |
Servings |
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6 people |
Ingredients:
- 1 pound trimmed green beans
- Salt
- 1/2 cup finely chopped red onion (or shallots)
- 1/2 cup chopped fresh basil leaves
- 4 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
- Freshly ground black pepper
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Directions:
- Prepare a large bowl of ice water, set aside.
- Bring a large pot of water to a boil, add a little salt. Blanch the green beans in the water for only about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Remove from hot water and rinse under cold, or place in ice water, to quickly stop the cooking. Drain.
- Place the green beans, chopped 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.
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