Serves 6
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt for blanching (2 Tbsp for every 2 quarts of water)
1/2 cup red onion - minced (shallots would also work here, you will probably 1 large about 2 ounces to yield 1/2 cup minced)
2 Tbsp balsamic vinegar
4 Tbsp 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 (to taste)
Optional: toasted pine nuts or toasted walnuts
Method
1 Blanch the green beans: Fill a large pot with water and bring to a a boil. Add 2 Tbsp salt for 2 quarts of water. When water is at a full boil, add the green beans and blanch for about 2 minutes, until the beans are barely cooked through, but still crisp (they should appear bright green).
Be aware that cooking time will vary (fresher beans cook faster then older beans), so be sure to check the beans and make sure they are cooked.
2 Shock in ice water: While the beans are cooking, fill a large bowl with ice and water. When the beans are ready, transfer them from the boiling water to the ice water with a slotted spoon. This will stop the cooking and "lock in" the bright green color.
Drain the beans.
3 Toss with onion, balsamic, 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.
4 Garnish (optional) When you are ready to serve, top with optional toasted pine nuts or toasted walnuts
Read more:
http://www.simplyrecipes.com/recipes/green_bean_salad_with_basil_balsamic_and_parmesan/#ixzz4HtWvzxFc
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