small green beans, topped and tailed
finely slivered chives
salt and pepper
- Peel the shallots and slice crosswise. Put them in a small bowl, season well with salt and pepper, and add vinegar. Let sit for a half hour.
- Boil green beans in a large pot of salted water for 3 to 5 minutes, until just past crunchy. Spread them out to cool. Just before you serve the salad, put green beans in a bowl and season well with salt and pepper. Whisk olive oil into shallots and vinegar, then add dressed shallots to the beans. Toss well, transfer to a platter or serving bowl, and sprinkle with chives.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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