One of my family's favourite summer salads. For blue cheese, use one that crumbles well.
1 person made this
1.3kg thin green beans
2 tablespoons minced shallot
1 tablespoon extra virgin olive oil
salt and pepper
8 to 10 basil leaves, torn into pieces
120g blue cheese
1 dash red wine vinegar, crumbled
Method Prep:10min › Cook:3min › Ready in:13min
Bring a large saucepan of water to the boil. Add beans and cook uncovered for 3 to 5 minutes, depending on their thickness. Drain and put in a bowl of ice cold water. Drain and let dry on kitchen towels.
Put the beans in a large bowl.
Mix olive oil, salt and pepper. Add beans, basil and blue cheese and toss. Just before serving, add a splash of vinegar.