This is such a simple recipe, you will probably memorize it after making it once or twice. But I have found myself making it a lot lately, now that fresh vegetables are in season and abundant. A simple preparation highlights the deliciousness of really fresh green beans, and it goes with everything. This salad tastes good warm or after sitting in the fridge for a day or two. It serves four.
Trim the ends off ½ pound green beans, and snap them in half if the beans are long. Bring a pot of salted water to a boil. Add the green beans and boil just until tender. Drain and spread out on a plate to cool. Meanwhile, whisk together 1 small minced shallot, 2 tablespoons red wine vinegar, ¼ cup olive oil, salt and pepper. Toss the dressing gently with the green beans. Garnish with basil or parsley.
Of course, you could make this salad more hearty by adding another vegetable to it. Boiled new potatoes, roasted red peppers or cherry tomatoes are all traditionally tasty accompaniments to green beans.
This formula will work with almost any green vegetable, so if you don’t have green beans, don’t let that stop you. Try this with broccoli, spinach, kale or whatever you have to hand. Summer is such a wonderful time for eating your vegetables.