Balsamic Green Bean Salad
|Green beans||1 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Diced tomato||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||3 Tablespoon|
|Grated parmesan||2 Tablespoon|
|Anchovy paste||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Pine nuts||1 Tablespoon, toasted|
Wash beans; trim ends, and remove strings.
Place 1/2 cup water in a large Dutch oven; bring to a boil.
Add green beans; cover, reduce heat, and simmer 10 minutes or until crisp-tender.
Plunge beans immediately into ice water for 5 minutes; drain.
Place beans in a large bowl.
Add tomato; toss well.
Combine vinegar and next 4 ingredients in a small bowl, stirring well.
Pour vinegar mixture over vegetable mixture; toss gently.
Cover and marinate in refrigerator at least 3 hours, stirring occasionally.
Sprinkle with pine nuts just before serving.