Green Bean Salad with Basil, Balsamic, and Parmesan

Ingredients

• 1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
• Salt
• 1/2 cup finely chopped red onion
• 2 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 3/4 cup chopped fresh basil leaves
• 3/4 cup freshly grated Parmesan cheese
• Freshly ground black pepper

Directions

1. Put the chopped onions in a small bowl and cover them with water; this softens that sharp onion bite a bit. Leave them there while you get the rest of the salad going.
2. Bring a large pot of salted water to a boil, using 2 Tbsp salt for 2 quarts of water. Add the green beans and blanch them for about 2 minutes or so, just until they’re barely tender but still have some snap. Fresh young beans will get there quickly; older, tougher beans may need a little more time.
3. While the beans cook, fill a large bowl with ice water. As soon as the beans are ready, lift them out of the boiling water with a slotted spoon and move them straight into the ice water so they stop cooking.
4. Drain both the green beans and the red onions.
5. Add the green beans, red onion, and chopped basil to a large bowl. Drizzle in the olive oil and toss everything so it’s coated. Add the balsamic and Parmesan cheese, then toss again to bring it all together. Season with salt and freshly ground black pepper to taste.
6. Chill the salad until you’re ready to serve it.