| Green Bean And Romano Salad |
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Ingredients: 1 pound fresh green beans 2 large shallots, minced 1 tablespoon balsamic vinegar 1/4 teaspoon freshly ground pepper 2 tablespoons olive oil 1/3 cup chopped fresh basil leaves 1/3 cup grated Romano cheese, divided Instructions: Cook beans in a large pot of boiling salted water just until crisp tender, about 3-4 minutes. Plunge beans into a bowl of ice water to stop cooking and keep the bright green color. Drain beans and set aside. Combine shallots, vinegar, and pepper in a small bowl. Gradually mix in oil. Stir in basil and half of the grated cheese. Place beans in a salad bowl and toss with dressing. Refrigerate at least 2 hours. At serving time, top salad with remaining cheese. Nutrition Facts: Quantity: |
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