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Categories:
salt green beans regular red onion flat leaf parsley lemon basil clove garlic Romano extra-virgin olive oil salt tomatoes
Viewed: 42 - Published at: 8 years agoIngredients
- Salt
- 1/2 pound green beans, trimmed of stems
- 3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
- 1/2 red onion, thinly sliced
- 1 cup flat-leaf parsley, a couple of handfuls
- 1 lemon, zested and juiced
- 1/2 cup basil, 12 leaves, a couple of handfuls
- 1 small clove garlic, cracked from skin
- 1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
- 1/3 cup extra-virgin olive oil, eyeball it
- Salt and pepper
- 2 plum tomatoes, seeded then thinly sliced lengthwise
Method
- Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more.
- If using pencil asparagus, blanch for 1 to 2 minutes.
- Drain well and cold shock vegetables in ice water to stop cooking process.
- Drain the vegetables on clean kitchen towels to dry completely.
- Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces.
- Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle.
- Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
- Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese.
- Turn processor on and stream in extra-virgin olive oil.
- Season the dressing with salt and pepper and pour over the salad.
- Season the sliced tomatoes with salt and garnish salad with them.
