Green Bean Salad Recipe by Mangia
Green Bean Salad
At Mangia, we frequently serve this glad on a platter and top it with the stuffed chicken breasts we suggest below. That presentation, in particular, makes a very handsome centerpiece for a summer buffet. Add sliced tomatoes, wine, good bread, and enjoy!.
Ingredients
- 3 shallots
- 1 lemon
- 1 ½ pounds green beans
- 6 cups of water
- 1 teaspoon of salt
- 3 tablespoons of extra-virgin olive oil
- 1 tablespoon of sherry vinegar
- 2 tablespoons of chopped flat-leaf parsley
- SERVE WITH: Roasted Herb-Stuffed Chicken Breasts
Instructions
- Peel, trim, and mince the shallots. Place in a small bowl and juice the lemon over them. Toss and set aside while cooking the beans.
- Wash and trim the beans; cut off the stem ends only.
- Bring the water with the salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, add the beans, and blanch for about 3 minutes. Drain and run under cold water to stop the cooking and set the color. Drain well.
- Squeeze the shallots of all lemon juice. Put in a serving bowl with the olive oil, vinegar, and parsley; stir to combine.
- About 1 hour before you plan to serve the beans, add them to the dressing and toss to combine.
