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Green Bean Salad

Source of Recipe

by Marsha, from Geoffrey Blythe, Christophe's Restaurant


List of Ingredients

1 lb. Fresh picked green beans
6 ea. Peeled Shallots
4 oz Cherry tomatoes
1 bunch Basil
4 oz Feta
2 T Extra Virgin Olive oil
3 T Red Wine Vinegar
Salt & Pepper



Recipe

Slice the peeled shallots lengthways and place in a sauté pan with the red wine vinegar. Cook over a medium heat until most of the vinegar has evaporated. Set aside. Pick the beans and cut to a uniform size. Heat a pot of water to a boil with a touch of sea salt. Gently blanch the beans in the water till al dente. Approximately 3 minutes.

Remove the beans from the water and dunk in ice to chill quickly. Halve the tomatoes. Pick the leaves from the basil, discarding the stems. Mix the chilled green beans, basil, tomatoes, and vinegared shallots in a bowl. Add the olive oil and season to taste.

Divide the salad between 4 plates. Grate the feta over the salad and serve immediately.