Green Bean, Basil, and Radish Salad

1. 1

   Stir the shallots and vinegar together in a large mixing bowl and let them sit to mellow the raw bite of the shallots.

2. 2

   Boil the beans in a large pot of heavily salted water until just tender but still have some crunch.

3. 3

   Drain the beans and then plunge them into a large bowl of ice water.

4. 4

   Drain again and dry on paper towels.

5. 5

   Add the beans to the bowl with the shallots.

6. 6

   Toss in the radishes, basil, olive oil, salt, and a few grindings of black pepper.

7. 7

   Turn out onto a serving platter and top with the shaved cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.