Green Bean Salad with Basil Vinaigrette


  • ¼ cup olive oil
  • 2/3 cup fresh basil leaves
  • 2 pounds green beans
  • grated Romano cheese
  • 2/3 cup grated Romano cheese
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 3 shallots

Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be ...

View full recipe at Epicurious


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