Green Bean Salad with Boiled Lemon, Pecans, and Parmigiano-Reggiano

• To Make a Green Bean Salad with  Boiled Lemon, Pecans, and  Parmigiano-Reggiano
• Substitute sugar snap peas, chopped asparagus spears, or broccoli fl  orets for the green beans.
• Substitute Asiago or Pecorino Romano for the Parmigiano-Reggiano.

1. 1 large lemon
2. 11⁄2 pounds green beans, trimmed and cut into 1-inch lengths
3. 1 tablespoon white wine vinegar
4. 1⁄2 teaspoon salt
5. 1⁄2 teaspoon freshly ground black pepper
6. 6 tablespoons extra virgin olive oil
7. 1⁄2 cup toasted pecans
8. 3 ounces Parmigiano-Reggiano, shaved

• Place the lemon in a small saucepan, cover with water, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until tender when pierced with a fork, about 20 minutes. Drain in a colander set in the sink and cool to room temperature (do not run cool water over the lemon).
• Cut the lemon in half. Gently scoop out the pulpy insides, placing them in a fi  ne-mesh sieve set over a small bowl. Squeeze the pulp a little to extract some of the juice without letting any of the fi  brous bits through the mesh, then set aside over the bowl to drain. Slice the lemon rind into 1⁄4-inch strips, then chop these strips.
• Bring a large pot of water to a boil over high heat. Add the beans and cook for 2 minutes. Drain in a colander set in the sink and refresh with cool water until room temperature. Drain well.
• Discard the lemon pulp. Whisk the vinegar, salt, and pepper into the bowl with the lemon juice in the bowl. Slowly whisk in the olive oil.
• Place the green beans, chopped lemon rind, pecans, and Parmigiano-Reggiano in a large serving bowl. Add the dressing and toss to coat.

Posted in: Side Salads