Green Bean Salad

Difficulty:
1/5

Ease of Preparation: Easy

Yields: 6 servings

Ingredients

1 lb summer green beans (.5 kg)

3 cloves garlic

1 teaspoon salt (5ml)

¼ cup extra virgin olive oil (60ml)

2 tablespoons red wine vinegar (30ml)

2 teaspoons honey (10ml)

1 cup shallots, thinly sliced (250ml)

½ cup pitted Kalamata olives (125ml)

½ teaspoon black pepper, freshly ground (2.5ml)

1/2 cup hazelnuts, crushed (125ml)

Method

In a large pot set over high heat boil 6 cups of water. Have ready a large bowl filled with cold water and ice. Add green beans to boiling water and cook over high heat for 2-3 minutes.  The beans should turn a bright green colour.  Strain the beans in a colander and immediately plunge in ice bath.  This will help stop the cooking process and keep the beans vibrant green and crisp.

Chop the garlic fine and add to a small bowl. Using a whisk add olive oil, honey and red wine vinegar.

Pour mixture over beans add nuts, shallots, olives, and salt and pepper to taste.

Toss and chill well before serving.