Green Bean Salad (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 1/4 pounds thin green beans, trimmed |
1 shallot, minced |
3 tablespoons balsamic vinegar |
1/4 cup olive oil |
kosher salt and freshly ground black pepper |
3 ounces mixed baby greens |
1 pint cherry tomatoes, sliced in 1/2 |
1/4 cup fresh basil chiffonade |
1/4 cup shelled, salted and roasted pistachios |
6 ounces crumbled feta cheese |
Directions:
1. Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
2. In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
3. Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
4. Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.
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