Cold Green Bean Salad with Lemon Vinaigrette
Description
A simple cold green bean salad tossed in lemon vinaigrette with goat cheese and almonds.
Ingredients
•
ice as needed
•
1 pound fresh green beans, trimmed
•
1 1/2 tablespoons olive oil
•
1 tablespoon freshly squeezed lemon juice
•
1 teaspoon Dijon mustard
•
zest of 1/2 lemon
•
salt and freshly ground black pepper to taste
•
1 pinch sugar, or more to taste
•
2 ounces soft goat cheese, crumbled
•
1/4 cup toasted sliced almonds
Directions
1
Make an ice bath by filling a large bowl with ice water, and set aside.
2
Bring a large pot of salted water to a boil, add green beans, and blanch until just tender-crisp, 3 to 4 minutes (do not overcook). Drain green beans, and immediately add to ice bath to stop cooking; set aside.
3
Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
4
Drain green beans well and pat dry with a paper towel to avoid diluting the dressing. Place into a bowl and drizzle with vinaigrette, tossing gently to coat.
5
Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.