GATHERINGS
This recipe is from Katie Lee’s “Endless Summer Cookbook.”
Green Bean Salad
Makes 2 servings
16 ounces green beans
4 ounces blue cheese, crumbled 1⁄4 cup dried cranberries
1/3 cup candied almonds
1 tablespoon minced fresh chives
5 ounces died pancetta, cooked
1 mustard tablespoon Dijon
1 tablespoon white wine vinegar
1 shallot, minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
Bring a pot of water to a boil. Prepare an ice-water bath. Blanch green beans until crisp-tender, about 2 to 3 minutes. Immediately transfer to the ice water to stop the cooking. Drain blanched beans thoroughly.
In a large bowl, combine beans, cheese, cranberries, almonds, chives and pancetta.
In a small bowl, whisk together mustard and vinegar. Add shallot. Whisk in oil until emulsified. Season with salt and pepper to taste.
Add dressing to salad and toss to coat. Season with more pepper and serve at room temperature. This recipe is from Katie Lee’s “Endless Summer Cookbook.”