"Meet your new favorite green bean salad recipe: crisp-tender beans tossed in a punchy, creamy Parmesan dressing that's bright enough to cut through a heavy meal but rich enough to stand on its own. It's precisely the kind of side dish that steals the show at dinner parties, potlucks, and holiday gatherings. The dressing is the real star here: cheesy and garlicky, balanced with apple cider vinegar and honey for tang and lift."
"Don't overcook the beans. You want that crisp-tender snap. Taste one straight from the ice bath-it should resist just slightly when bitten. Blend while it's hot. The splash of boiling water helps the Parmesan emulsify smoothly into the salad dressing-don't skip it. Switch it up. Swap the Parmesan for feta cheese for a briny twist; to finish, top with shards of crumbled feta. You can also trade the shallots for thinly sliced red onion."
Crisp-tender green beans are blanched and shocked in an ice bath to keep vibrant color and snappy texture. The creamy dressing combines Parmesan, garlic, apple cider vinegar, and honey for a cheesy, tangy balance that complements rich meals or stands alone. Blending while hot with a splash of boiling water helps emulsify the Parmesan into a smooth dressing. Chill the salad in the mixing bowl and toss before serving to recoat as the dressing thickens. Optional swaps include feta for a briny finish and red onion for sharper bite; thicker standard green beans absorb dressing better than haricots.
Read at Epicurious
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