BY ELISE BAUER
Prep time: 10 minutesCook time: 15 minutesYield: Serves 6
To save time, while the water is coming to a boil, prep the other ingredients
INGREDIENTS
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces Salt 1/2 cup finely chopped red onion (or shallots) 2 tablespoons balsamic vinegar 4 tablespoons extra virgin 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 Chill until ready to serve.
METHOD
1 Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp. salt for 2 quarts of water). 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.
3 Shock in ice water: 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. Drain the green beans and the red onions.
4 Toss with red 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.
