Crunchy Green Beans Tossed With Parmesan Cheese And Chopped Pistachios, In A Lemon Herb Vinaigrette
  1. Wash & trim green beans

  2. Boil in very generously salted water until bright green and tender but still crunchy ~4-5 mins, then blanch in ice water & pat dry

  3. Chop pistachios, scallions, parsley and/or mint

  4. For vinaigrette, juice 2 lemons, zest 1 lemon, grate 1 clove garlic, salt/pepper, & drizzle olive oil while whisking

  5. Grate about ⅓ cup Parmesan cheese

  6. Toss everything together & taste for seasonings - serve cold with extra cheese and nuts/herbs for garnish

  7. Can be made ahead for entertaining or meal-prep and keeps in the fridge for 2-3 days without getting soggy

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🌸Spring

DifficultyEasy ⏰ 15m

Loading...