_ Ingredients
3 tbsp olive oil
0.5 kg green beans
1.5 tbsp white balsamic vinegar
0.5 cup shaved parmesan
0.5 cup chopped walnuts
Salt
0.5 cup chopped fresh mint
white pepper
_ Instructions
Cut the green beans into pieces about 4 inches long (if you're using
small young beans, no need to cut them). Put the beans into a pan
along with 1/2 cup of water.
Bring the water to a boil and cover the pan. Turn the heat to medium and let the
beans steam for about 5 minutes till tender-crisp. Smaller, younger beans will
take less time to steam-- check them after 2-3 minutes.
Drain the green beans and transfer them immediately to a bowl of ice water.
Leave them there to cool.
Put the chopped walnuts into a skillet over medium heat. Let the walnuts toast
for a few minutes, stirring frequently, till the nuts are fragrant. Don't let them
toast too long or the skin will burn and the walnuts will taste bitter. When they're
nicely toasted, remove from heat and pour them immediately into a bowl.
Drain the green beans and pat them dry with paper towels. Put them into a large
bowl. In a small bowl, whisk together the olive oil, balsamic, and 1/4 tsp salt.
Pour the dressing over the green beans and toss to coat.
Add the chopped mint and walnuts to the green beans and toss to coat. Taste the
salad. Season with salt and white pepper to taste, if desired.
Shave the parmesan cheese with a grater. Break apart the shavings into small
pieces.
Sprinkle the shaved parmesan over the salad. Serve.
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