Anti Inflammatory Classic Green Bean Salad
Total time25 min
Prep time15 min
Cook time5 min
4.6(30)
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 1 tsp kosher salt, plus more for the blanching water
- ⅓ cup sliced almonds
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For the vinaigrette
- 1 medium shallot, finely minced
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- ¼ tsp black pepper
- 3 tbsp extra-virgin olive oil
For serving
- 1 oz parmesan, shaved (optional)
Can be omittedparmesan
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the green beans and cook for 3 to 4 minutes, until bright green and crisp-tender with just a slight snap when bent.
- 2
Drain the beans in a colander and immediately spread them on a clean kitchen towel or transfer to a large bowl of ice water for 1 minute to stop the cooking, then drain and pat dry.
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