Basil Green Bean Salad

MAKES 4 SERVINGS

Having salads with lettuce night after night can get monotonous, and this herbed salad is the perfect way to mix it up. This recipe uses a technique called parboiling, or blanching, which partially cooks vegetables but without them getting too soft. This method makes the green beans bright and vibrant while maintaining crunch. It’s really important to err on the side of less time when boiling these, as mushy green beans are the last thing you want in this salad. If you don’t plan to serve this immediately, just keep the dressing separate from the green beans and chill everything until you’re ready to dish up some green goodness.

1 pound green beans, ends trimmed

¼ cup olive oil

1½ tablespoons distilled white vinegar

1 teaspoon whole-grain mustard (wine- and sulfite-free)

1–2 shallots, thinly sliced

3 tablespoons chopped fresh basil

¼ cup pepitas (pumpkin seeds), toasted

Bring a large saucepan of salted water to a boil. Prepare a large bowl with ice water. When the water comes to a boil, add the trimmed green beans. Cook for exactly 1 minute and 30 seconds, or until crisp-tender, then drain through a colander. Immediately transfer the beans to the ice bath to stop the cooking. Drain and pat dry.

In a small bowl, combine the olive oil, vinegar, and mustard, whisking until smooth. Stir in the shallots.

In a large bowl, toss the dried green beans with the basil and pepitas. Using a slotted spoon, transfer shallots from dressing to the green bean mixture; toss again. Add remaining dressing to taste, and serve.