Cold Crunchy Green Beans with Garlicky Pistachio Vinaigrette

Ingredients:

1 ½ lbs green beans, trimmed 

1 garlic clove, grated

2 lemons

1/3 cup Parmesan cheese 

¾ cup roasted, salted pistachios, chopped

1/3 cup Arbequina Extra Virgin Olive Oil

Salt and Pepper

Directions:

Bring four quarts water and 1 ½ cups salt to a boil in a large pot. Once the water boils, stir in the beans and cook until tender 5-6 minutes. Fill a large bowl with ice and water. Using a spider strainer or tongs, transfer the cooked beans to the ice bath to stop the cooking. Drain beans on a towel and dry them off and put into a bowl.

Make the dressing, in a large size bowl put in the grated garlic, zest on 1 lemon and the juice of 2 lemons. Season with salt and pepper and stir to dissolve the salt. Slowly stream in 1/3 cup olive oil, whisking as you go. Stir in the 1/3 cup of Parmesan cheese. Taste for seasoning.

Add the green beans to the bowl and toss to coat. Place the dressed green beans in a serving dish and top with pistachios. Serve cold.