Ahhhh... Salad!

I like the mood lighting of this picture.



This salad was an attempt at dodging greens. Alas, it is still green, but also yummy. A great first course.





Green Bean Salad with Walnuts

1 lb green beans
1 small onion, finely chopped (shallots are nice)
1 garlic clove, minced and pulverized (and reduced, if you like)
4 T grated parmiggiano
2 T chopped walnuts or almonds, to garnish

For the dressing:
6 T olive oil
2 T white wine vinegar
salt, pepper, chopped tarragon

Trim the beans but leave them whole. Cook for 3-4 minutes in salted boiling water. Drain well and refresh under cold water. Drain again and put in a mixing bowl. Add onion and cheese.

Combine all dressing ingredients and add garlic (if using). Pour over salad and toss gently to coat. Chill at least 30 minutes before serving. Toast nuts in a dry skillet until they begin to brown. Sprinkle nuts and tarragon to garnish before serving.

I truly enjoy most salads at room temperature. This one says to chill it, and that is ok. I just like it made fresh, unchilled.