Those of you in the know may have already heard that today is National Ice Cream Day. It would only be fitting for me to present an ice cream recipe to you in honor of the holiday. Well, too bad. You're getting Green Bean Salad instead.
Now mind you, this isn't just any Green Bean Salad. This is a Green Bean Salad that makes vegetable-eaters out of grown men. That's right, ladies - the man/men in your life will swoon over this salad as though it were a slab of juicy steak. It's that good.
Once again, this recipe comes to you by way of Cara Carroll over at Pearls, Handcuffs, and Happy Hour. I don't even know why you would continue to read Good Times when you could discover for yourself such fantastic recipes as they are posted on her blog. You wouldn't ditch me, though, would you?
So at the risk of sending you off to Cara for good, I give you this amazing Green Bean Salad to commemorate National Ice Cream Day!
Recipe for: Green Bean Salad
From: Pearls, Handcuffs, and Happy Hour
Ingredients:
1 1/4 lbs. thin fresh green beans, trimmed
1 shallot, minced
3 tablespoons balsamic vinegar
3 oz. mixed baby greens
1/4 cup olive oil
1 pint cherry tomatoes, cut in half
1/4 cup fresh basil chiffonade (basil cut into thin strips)
1/4 cup shelled, salted, and roasted pistachios
6 oz. crumbled feta cheese
Kosher salt
Fresh ground pepper
Directions:
1. Set your fresh green beans in a pot of boiling water for about 2 minutes, then remove them and set them in a bowl of ice water for 2 more minutes, drain water, and dry well. The whole boiling/ice process is also known as blanching.
2. In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the mix with salt and pepper, to taste.
3. Spread the baby greens onto a large platter or into a large bowl and top with with cherry tomatoes, green beans, and basil. Now, drizzle the vinaigrette mix over the greens and sprinkle with pistachios and feta.
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