Capsaicin Free Classic Green Bean Salad

Total time25 min

Prep time15 min

Cook time5 min

4.6

(30)

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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)

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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