Green Bean Salad with Basil, Balsamic & Parmesan
New Year, new resolution, and it’s time to kick start my blog (and my backside) into touch. The blog has been neglected for far too long, and as for my backside…. that’s another story but it’s definitely time to work of some off the Christmas excesses. Quick, healthy and ultra tasty, this super side dish pretty much ticks all the boxes. Its simple ingredients make it a good all-year round dish but it’d also be perfect for using up a glut of homegrown beans in the summer.
The quantities on this recipe are quite approximate as it’s one of those dishes you can make to your taste. Give it a go, it’s so easy!
1/2 – 1 banana shallot (or 2 regular shallots), finely diced
2 large handfuls green beans, topped, tailed and cut into 2-3 short pieces
handful fresh basil leaves, roughly chopped
small handful finely grated parmesan
freshly milled salt & pepper
1-2 tbsp balsamic vinegar
olive oil drizzle
Place the chopped shallot in a small bowl of water. This will help take the make the flavour more mellow. Let sit while you prepare the rest of the salad.
Bring a saucepan of salted water to a boil. 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. 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. Leave the beans in the ice water for a couple of minutes then drain along with the shallots. Drain the green beans and the shallots.
Place the green beans, shallots, and chopped basil in a large bowl. Drizzle in the olive oil, toss to coat. Add in the balsamic and parmesan cheese and combine. Season to taste with salt and freshly ground black pepper.
Serves 2-3 as a side dish