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An
Italian-style green bean salad with a simple basil and olive
oil dressing and freshly toasted pine nuts.
(Read the related
post.)
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| 10
oz (300g) green beans—halved on the diagonal |
| 3
tablespoons pine nuts |
| 3
tablespoons extra
virgin olive oil |
| 1
tablespoon lemon juice |
| 1½
tablespoons finely chopped fresh basil |
| ½
clove garlic—minced |
| ½
teaspoon salt |
| ¼
teaspoon freshly ground black pepper |
TOAST
the pine nuts in a skillet over medium heat until lightly browned
(about 2 minutes). COOK the green beans in rapidly boiling water
for 6 minutes, then refresh under cold water and drain. ADD
all the remaining ingredients to a screw top jar and shake to
combine. ADD the green beans to a large bowl, pour over the
dressing mixture and stir to combine thoroughly. LEAVE to stand
for 10 minutes then stir through the pine nuts and serve.
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