Green Bean Salad With Basil Vinaigrette - cooking recipe

Ingredients

2 lb. green beans, trimmed
3 shallots, minced
2 Tbsp. balsamic vinegar or red wine vinegar
1/4 c. olive oil
2/3 c. chopped fresh basil leaves
2/3 c. grated Romano cheese
additional grated Romano cheese

Preparation

Cook beans in a large pot of rapidly boiling salted water until just crisp-tender.
Rinse with cold water.
Drain.
Transfer to bowl. Combine shallots and vinegar.
Gradually mix in oil. Add basil.
Add enough dressing to beans to coat.
Gently mix in 2/3 cup cheese.
Season with salt and pepper.
(Can be made 4 hours ahead.
Cover and chill.) Place beans on platter. Top with cheese.
Makes 6 servings.