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Roasted Green Bean Salad with Pine Nuts and Parmesan |
Ingredients
1 pound beans washed and dried
4 tablespoons olive oil, divided
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons wine vinegar
1/4 cup pine nuts
1/4 cup shredded Parmesan cheese
Directions
Heat oven to 425 degrees. Toss beans with 1 tablespoon olive oil. Spread in a single layer on a baking sheet; roast on top shelf in oven about 15 minutes, stirring halfway through cooking time. Mash garlic with 1 teaspoon salt; add vinegar. Whisk in 3 tablespoons olive oil. When beans are done roasting, reduce oven to 350 degrees. Toss beans and dressing; season with salt (if necessary) and pepper. Spread pine nuts on baking sheet. Roast them, shaking pan occasionally, until lightly browned. Sprinkle pine nuts and Parmesan over tossed salad. Serve warm or at room temperature. Adapted from a dish tasted at Restaurant Rech in Paris. It may be made with sliced, sauteed portobello mushrooms instead of pine nuts. Makes 4-6 servings.
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