Ingredients:

  • 1 lb fresh green beans, trimmed
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/3 cup Parmesan cheese, shaved or grated
  • 1/4 tsp sea salt
  • 3 tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/4 tsp black pepper
  • 1/8 tsp salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Note: Salt the water heavily, like pasta water, to season the beans from the inside.
  2. Drop in the trimmed green beans and cook for 3-4 minutes until they are bright green and snap tender.
  3. Immediately drain the beans in a colander and plunge them into the ice water bowl for 2 minutes to shock them.
  4. Pat the chilled beans completely dry with a paper towel. Note: If the beans are wet, the dressing will slide right off.
  5. In a small bowl, combine the balsamic vinegar, honey, minced garlic, salt, and pepper.
  6. Slowly drizzle in the olive oil while whisking constantly until the dressing is glossy and thickened.
  7. Transfer the dried beans to a large bowl and toss them with the balsamic vinaigrette until evenly coated.
  8. Gently fold in the sliced basil and shaved Parmesan. Note: Fold gently so you don't bruise the basil leaves.