Green Bean and Basil Salad with Balsamic Vinaigrette
Ingredients
Balsamic Vinaigrette:
2 Tablespoons fresh lime juice (from 1 lime)
2 Tablespoons balsamic vinegar (not the thick syrupy kind)
2 teaspoons Dijon mustard
1 small shallot
¾ teaspoon sea salt
Freshly ground black pepper to taste
⅔ cup unrefined cold-pressed extra-virgin olive oil
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½ pound green beans (trimmed)
Kosher salt
1 head romaine lettuce (chopped or equivalent mix of arugula and radicchio if you like bitter)
1 pint cherry tomatoes or 1 large tomato (chopped)
A handful of fresh basil leaves (chopped or torn by hand or fresh marjoram)
Optional: a couple ounces sheep's milk feta (crumbled or 1 avocado, cubed)
Steps
Make the vinaigrette: blend everything in a blender except the olive oil. With the motor running, pour the olive into the blender through the feed tube/hole in the lid in a slow steady stream. Set aside. Can be made a few days in advance.
Bring a large pot of water to a boil. Season the water with a palmful of kosher salt. Blanch the green beans for 2-3 minutes. Drain and immediately submerge in an ice water bath (bowl with ice and water) for a few minutes. Drain and pat dry. Chop into bite size pieces.
Line a platter with lettuce. Top with green beans, tomatoes, and basil. Drizzle with some of the dressing and toss. Top with feta or avocado, if using and taste for seasoning. Add more dressing if needed.
