On the last day of the Baking Week at T2CHK, we are going to make a really easy and extremely delicious green bean salad. This salad is so simple — you’ll be amazed at how good it is.
The main thing you’ll want to make sure of is that you don’t overcook the green beans. They must be blanched only and still stay crisp. Also, you’ll want to make this salad several hours before you plan to serve it. This allows all the flavors to mingle together. It really does make a difference.
GREEN BEAN SALAD
taken from “The Healthy Kitchen” by Andrew Weil & Rosie Daley
• 1 pound green beans (preferably French) — can be frozen or fresh
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 bay leaf
• sea salt
• 1 lemon, washed
Add green beans to boiling water. Blanch for approximately 5 minutes. Do not overcook. They need to be bright green and still crunchy. Drain and cover with cold water. Drain again. Toss with oil, garlic, bay leaf and salt. Peel 4 strips of yellow zest from lemon. Add to beans. Toss. Let stand at room temperature for several hours. Discard bay leaf. Toss. Serve.
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