Ingredients:

  • 1 lb fresh green beans, trimmed
  • 1/4 cup red onion, thinly sliced into half-moons
  • 1/4 cup fresh basil leaves, chiffonade or torn
  • 1/4 cup shaved Parmesan cheese
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.
  2. Drop in the 1 lb of trimmed green beans and cook for exactly 3 minutes until they are a vibrant green. Note: Do not overcook or they lose the snap.
  3. Plunge the beans immediately into a bowl of ice water. Let them sit for 2-3 minutes until ice cold to the touch.
  4. Drain the beans thoroughly and pat them dry with a paper towel. Note: Excess water will dilute your dressing.
  5. In a large mixing bowl, whisk together the 3 tbsp olive oil, 2 tbsp balsamic vinegar, minced garlic, salt, and pepper.
  6. Add the cold beans, 1/4 cup sliced red onion, and 1/4 cup basil to the bowl.
  7. Toss gently until the beans are glossy and evenly coated.
  8. Fold in the 1/4 cup shaved Parmesan cheese last. Note: This keeps the shavings intact.