Green Bean Salad with Basil Vinaigrette

by Brennans Market Admin

Serving Size: Serves 6


2 pounds green beans, trimmed

3 shallots, minced

2 Tablespoons Balsamic Vinegar or Red Wine Vinegar

1/4 cup  Extra Virgin Olive Oil

2/3 cups chopped fresh basil leaves

2/3 cup gated Romano cheese

Additional grated Romano cheese

Adapted From:

A terrific summer staple for BBQ's, picnics or al fresco dining. You can make it in advance and toss it with cheese just before serving.

Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.