Prepare to be transported to the sun-drenched hills of Italy with this incredibly simple yet mind-blowingly delicious Green Bean Red Onion Pecorino Salad! Imagine a dish that combines the crisp freshness of perfectly blanched green beans, the sharp bite of red onion, and the luxurious, salty richness of pecorino cheese - all brought together with a tantalizing balsamic dressing that will have your dinner guests begging for the recipe.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g green beans
- 1 red onion
- 100g pecorino cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Trim the ends of the green beans and wash them thoroughly under cold running water.
- Bring a large pot of salted water to a rolling boil. Prepare a separate bowl with ice water for blanching.
- Add green beans to boiling water and cook for 3-4 minutes until they are bright green and crisp-tender.
- Immediately drain the green beans and plunge them into the ice water bath to stop the cooking process and preserve their vibrant color and crispness.
- Thinly slice the red onion into delicate half-moon shapes using a sharp knife.
- Drain the cooled green beans and pat them dry with clean kitchen towels or paper towels.
- In a large mixing bowl, combine the green beans and sliced red onion.
- Whisk together olive oil, balsamic vinegar, salt, and freshly ground black pepper in a small bowl to create the dressing.
- Pour the dressing over the green beans and red onion, tossing gently to ensure even coating.
- Using a vegetable peeler, shave thin slices of pecorino cheese over the salad.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Let the salad sit for 5-10 minutes at room temperature to allow flavors to meld together before serving.
Tips
- Blanching is Key: The secret to maintaining the vibrant green color and perfect texture of your green beans is the ice bath technique. This stops the cooking process instantly and keeps the beans crisp and bright.
- Slice with Precision: Use a very sharp knife when cutting the red onion to create delicate, paper-thin half-moon slices that will distribute evenly throughout the salad.
- Let it Rest: Allowing the salad to sit for 5-10 minutes before serving lets the flavors meld together, creating a more harmonious and delicious dish.
- Cheese Tip: Use a vegetable peeler to create those beautiful, thin pecorino shavings for an elegant presentation and even cheese distribution.
- Serve at Room Temperature: This salad is best enjoyed slightly cool but not cold, allowing the flavors to truly shine through.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 7g
Protein: 8g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 25mg
