Cold Crunchy Green Beans with Garlicky Pistachio Vinaigrette

Cool and Crisp and perfect for Summer.This green bean recipe is from Cooking This Book with Molly Baz. As I cook with her on instagram. This book has good recipes!

Ingredients:

1 ½ lbs green beans, trimmed  

1 garlic clove, grated

2 lemons

1/3 cup Parmesan cheese  

¾ cup roasted, salted pistachios and chopped

1/3 cup 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.