Green Bean Salad with Basil, Balsamic, and Parmesan

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shallots

  Raw

  16 tbsp chopped or 160g

• Green beans

  Snap beans, raw

  4 cup, pieces or 400g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Basil

  Fresh

  12 tbsp, chopped or 32g

• Balsamic vinegar

  2 tbsp or 32g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Place the chopped shallots in a small bowl of water to reduce their sharpness. Let them sit while preparing the rest of the salad.
2. Bring a large pot of salted water (2 Tbsp salt for 2 quarts of water) to a boil. Add the green beans and blanch for about 2 minutes until just cooked but still crisp. Prepare a bowl of ice water. Transfer the beans to the ice water using a slotted spoon to stop cooking. Drain both the green beans and shallots.
3. In a large bowl, combine the green beans, drained shallots, and chopped basil. Drizzle with olive oil and toss to coat. Add balsamic vinegar and Parmesan cheese, then toss to combine. Season with salt and freshly ground black pepper to taste.
4. Chill the salad until ready to serve.

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