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Green Bean, Basil & Radish Salad Recipe

April 7th, 2011 by Pamela Murski

Haricots vert Salad

With green beans fresh out of the garden at the B&B, this is the perfect salad for Spring……..

Fillet beans, the slender green beans that are sometimes called haricots verts or “French beans” are perfect for this salad, but you can use other types of fresh beans, like Romano beans or runner beans, if you angle-cut them into bite-sized pieces, just be sure they’re snappy, tender, and sweet.

(6 servings)

¼ cup finely chopped shallots

2 Tbsp sherry vinegar

1 pound fresh fillet green beans

1 bunch radishes, cut into wedges (about 2 cups)

½ cup coarsely chopped basil

2 Tbsp extra virgin olive oil

1 tsp kosher salt

Freshly ground black pepper

½ cup thin shavings Parmigiano-Reggiano

Stir the shallots and vinegar together in a large mixing bowl and let them sit to mellow the raw bite of the shallots.

Boil the beans in a large pot of heavily salted water until just tender but still have some crunch. Drain the beans and then plunge them into a large bowl of ice water. Drain again and dry on paper towels.

Add the beans to the bowl with the shallots. Toss the radishes, basil, extra virgin olive oil, salt and a few grindings of black pepper. Turn out onto a serving platter and top with the shaved cheese.

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