- Course: Cold Appetizer, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 13 Times
Fillet beans, the slender green beans that are sometimes called haricots verts or “French beans,” are perfect for this salad, but you can use other types of fresh beans, like Romano beans or runner beans, if you angle-cut them into bite-sized pieces. Just be sure they’re snappy, tender, and sweet.
- ¼ cup finely chopped shallots
- 2 tablespoons sherry vinegar
- 1 pound fresh fillet green beans
- 1 bunch radishes, cut into wedges (about 2 cups)
- ½ cup coarsely chopped basil
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ½ cup thin shavings Parmigiano-Reggiano
Stir the shallots and vinegar together in a large mixing bowl and let them sit to mellow the raw bite of the shallots.
Boil the beans in a large pot of heavily salted water until just tender but still have some crunch. Drain the beans and then plunge them into a large bowl of ice water. Drain again and dry on paper towels.
Add the beans to the bowl with the shallots. Toss in the radishes, basil, olive oil, salt, and a few grindings of black pepper. Turn out onto a serving platter and top with the shaved cheese.
Herbal Improvisations: In place of the basil, add 3 tablespoons coarsely chopped tarragon and top the salad with crumbled goat cheese instead of Parmesan. Or add ¼ cup coarsely chopped dill and top with crumbled feta.
© 2005 Jerry Traunfeld