French Green Bean Salad with Pine Nuts and Parmesan

(by)Restaurant Rech, Paris, France

 

 

1 lb green beans, haricot vert

2 T. wine vinegar

3 T. olive oil

¼ c. pine nuts, roasted

2 cloves garlic, minced

¼ c. parmesan cheese, shredded

1 tsp. salt

 

 

Instructions:  Wash and parboil green beans until barely tender. Dry green beans with a towel. (Alternatively you can roast the green beans by tossing with 1 T olive oil, spreading evenly on a cookie sheet in a single layer and roasting in 425 degrees oven on top shelf about 15 minutes, stirring or turning half way through cooking time.)

 

Meanwhile prepare vinaigrette. Crush garlic with salt; add vinegar. Whisk in 3 T. olive oil. Place green beans in serving bowl and toss with vinaigrette. Adjust seasoning. Heat oven to 350 degrees.

 

Roast pine nuts till lightly browned by spreading on a cookie sheet and placing in oven for a few minutes, shaking occasionally, and watching carefully so that they do not burn. Top tossed bean salad with pine nuts and parmesan cheese. Serve warm or at room temperature. 4-6 servings.

 

I have also substituted portobelo mushrooms (cleaned, sliced and sautéed) for the pine nuts.