I’m a believer in eating a variety of different salads year-round. Aside from the benefits of eating a wider range of vitamins, minerals and other essential nutrients for your body, it also keeps you from getting bored with your meals.
I really enjoy how the flavours come together with the ingredients in this salad and find it a tasty addition to many different main dishes. While I like the beans whole, some people may find them easier to eat if they’re chopped into one- to three-inch pieces after blanching.
Remember, there are no rules in the kitchen. You SHOULD change recipes to suit your own tastes and preferences!
Green Bean Salad
- ½ a red onion, sliced*
- 2 pounds fresh green beans
- ¼ cup olive oil
- 2 tbsp lemon juice
- 2 tsp whole brown sugar or palm sugar
- salt and pepper to taste
- ¼ cup pine nuts, toasted
- ⅔ cup coarsely shredded Parmesan cheese
*If you soak the sliced onion in a bowl of ice water for a few minutes, it helps to mellow the flavour.
Bring a pot of water to boil, submerge the green beans until tender-crisp, about two minutes. Drain the beans and rinse them in cold water to prevent further cooking. Dry them with a towel and set aside in a large mixing bowl.
Mix the olive oil, lemon juice, sugar, salt and pepper in a small jar with a fitted lid; shake well to combine.
Dry-toast the pine nuts in a pan over medium heat, stirring constantly as they burn quickly.
In a large mixing bowl toss the green beans with the dressing until they’re well covered. Transfer to a serving bowl or right onto plates, top with the pine nuts and Parmesan cheese. This salad is best fresh, so don’t make it too far in advance, or if you wish to keep it longer, keep the beans and toppings separate and combine when ready to eat.
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