Green Bean Salad With Basil Vinaigrette



  • 2 lbs. green beans, trimmed
  • 3 shallots, minced
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • 1/4 olive oil
  • 2/3 fresh basil leaves, chopped
  • 2/3 grated Romano cheese
  • additional grated Romano cheese


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.

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