So you want a salad, but only have green beans?
I’ve taken inspiration from the French for this delicate green bean recipe by keeping it simple. The French don’t mess around with vegetables. The lightly blanched beans remain tender, yet crisp. The shallot vinaigrette adds a tangy punch without overwhelming the fresh flavour of the beans. As a result, this dish can be served at room temperature or cold out of the fridge. This green bean salad makes it great for both school lunches (my kids LOVE this one) and as a great make-ahead for your next dinner party.
South of France Green Bean Salad
- 1 lb. trimmed green bean
- 3 Tbsp extra virgin olive oil
- 1 shallot, thinly sliced
- salt to taste
- freshly ground pepper to taste
- 3 Tbsp freshly grated Parmesan
- 1/3 cup chopped/slivered nuts/seeds optional garnish
- Make a simple vinaigrette with white wine vinegar and olive oil. Toss in sliced shallots. Season with a good pinch of salt and pepper and set aside; let the shallots mingle in the oil and vinegar.
- Plunge green beans in boiling salted water for 3 minutes, or until just tender crisp. Plunge into a nice bath or run under cold water to cool and prevent over cooking. Set aside on a clean tea towel to dry off excess moisture.
- Pour shallot vinaigrette over the cool beans and serve with garnishes if you so please.