2 pounds of green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup fresh basil leaves
2/3 cup grated parmesan
Cook beans in large pot of rapidly boiling salted water until just tender crisp. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar, gradually mix in oil and add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt & pepper. (Can be made 4 hours ahead. Cover: chill.) Place beans in serving dish. Top with cheese.
This would have been an awesome recipe for Barb to make with all of her tasty green beans from Friday night!
ReplyDeleteYep it would have
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