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Great with
grilled meats...
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8
ounces |
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green beans, trimmed |
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4
ounces |
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crumbled blue cheese |
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¾
cup |
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vinaigrette (we recommend Silver
Palate's Lemon Vinaigrette) |
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½
medium |
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red
onion, thinly sliced |
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1
head |
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romaine lettuce, washed, dried and torn
into bite-sized pieces |
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kosher or sea salt and freshly ground
black pepper |
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½
cup |
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pitted Kalamata olives, drained and
chopped |
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1 |
Bring 6 cups
heavily salted water to a boil in a medium
saucepan. Add green beans and cook until tender,
5 to 7 minutes. Drain the beans in a colander
and chill thoroughly under cold running water. |
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2 |
Put 2
Tablespoons of the cheese in a small bowl. Pour
vinaigrette over and stir well to combine. |
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3 |
Combine
green beans and red onion in a large bowl, pour
vinaigrette over, and toss to coat. Add romaine
and toss gently. Season with salt and pepper. |
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4 |
Serve salad
on individual plates, loosely arranging most of
the green beans on top so they are visible.
Garnish with olives and crumble the remaining
blue cheese over the top. |
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Servings: 6 |
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Cooking Tips |
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*Make ahead tip:
Blanch green beans and chop veggies early in the day;
toss the salad right before you serve it. |
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**Use a combo of
yellow and green beans for more color. |
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Recipe Source |
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Modified from: The Summer Shack
Cookbook |