Cold Green Bean Salad with Lemon Vinaigrette
Ingredients:
- ice as needed
- 1 pound fresh green beans, trimmed
Vinaigrette:
- 1 ½ 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
Garnish:
- 2 ounces soft goat cheese, crumbled
- ¼ cup toasted sliced almonds
Directions:
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Make an ice bath by filling a large bowl with ice water, and set aside.
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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.
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Whisk olive oil, lemon juice, Dijon, lemon zest, salt, pepper, and a pinch of sugar together in a small bowl.
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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.
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Transfer tossed green beans to a serving dish. Garnish with goat cheese and almonds.
