Cold & Crunchy Green Beans

By Molly Baz

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Cold & Crunchy Green Beans with Garlicky Pistachio Vinaigrette

Knife used in this recipe:

Classic Blonde 7" Santoku

Ingredients:

• 1 lb green beans, trimmed
• 1½ cups kosher salt (for blanching water)
• Ice, for shocking
• ¾ cup roasted salted pistachios, finely chopped
• 1 large garlic clove, grated or smashed to a paste
• Zest and juice of 2 lemons
• ⅓ cup olive oil (approx.)
• ½ cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste

Instructions:

1. Bring 4 quarts of water to a boil and add 1½ cups salt. Prepare a large bowl of ice water.
2. Add green beans to boiling water and cook 4–5 minutes, until crisp-tender and bright green.
3. Transfer immediately to the ice bath to stop cooking. Drain well, then pat dry thoroughly with a towel.
4. In a large bowl, combine chopped pistachios, grated garlic, lemon zest and juice, and olive oil. Whisk until slightly emulsified, then stir in Parmesan.
5. Add green beans and toss to coat evenly. Season with salt and pepper to taste.
6. Serve cold or at room temperature. Beans can be made a day ahead—just store chilled and toss before serving.