To be perfectly honest, I don’t enjoy green beans as much as others, but French beans, which are thinner, I like. The key will be keeping them bright green and crispy, so keep a bowl of ice water ready before you cook the beans. This will be great as an appetizer or a lunch salad.
Ingredients (serves 4)
400 g French beans
400 g kesong puti
2 tbsps basil, chopped
¼ cup balsamic vinegar
2 tsps Dijon mustard
½ cup extra virgin olive oil
4 tbsps sundried tomatoes in olive oil or bottled red pesto
Salt, sugar and pepper to taste
Directions
- Blanche the green beans in a pot of boiling water for 2 minutes, making sure they are still crisp and bright green.
- Place the green beans in ice water to stop the cooking process. Once cold, strain them to dry.
- In a bowl, combine mustard and balsamic. Season with salt, pepper and sugar. Slowly pour in the oil while whisking to form the dressing. Marinate the beans in the dressing for 10 minutes.
- Using a torch, warm the cheese until very soft or golden and place on top of the green beans. Garnish with red pesto.
- If using sundried tomatoes in olive oil, just blend them in a food processor until it forms a pesto.
