Green Beans with Mozzarella and Mint
Ingredients
12 ounces fresh thin green beans (haricot verts), ends trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped shallots
1 teaspoon minced garlic
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 ounces fresh mozzarella cheese
2 tablespoons coarsely torn fresh mint leaves
1 tablespoon aged balsamic vinegar
360g fresh thin green beans, ends trimmed
1 1/2 tablespoons extra-virgin olive oil
3 teaspoons finely chopped eschalot
1 teaspoon minced garlic
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
125g fresh mozzarella cheese
1 1/2 tablespoons coarsely torn fresh mint leaves
3 teaspoons aged balsamic vinegar
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
Make-Ahead:
Cook the green beans in a large pot of boiling salted water just until they are crisp-tender and bright green, about 2 minutes. Using a meshed spoon, transfer the green beans to a large bowl of ice water and let cool completely. Drain well and transfer the green beans to a paper towel-lined baking sheet and pat dry to remove any excess moisture.
In a large bowl, whisk the oil, shallots, garlic, salt, and pepper. Add the green beans and toss to coat.
Tear the cheese into large pieces and scatter them over the green beans. Add the mint and toss again. Mound the mixture on a platter. Drizzle with the vinegar and serve.
Cook the green beans in a large pot of boiling salted water just until they are crisp-tender and bright green, about 2 minutes. Using a slotted spoon, transfer the green beans to a large bowl of ice water and let cool completely. Drain well and transfer the green beans to a paper towel-lined baking tray and pat dry to remove any excess moisture.
In a large bowl, whisk the oil, eschalots, garlic, salt, and pepper. Add the green beans and toss to coat.
Tear the cheese into large pieces and scatter them over the green beans. Add the mint and toss again. Mound the mixture on a platter. Drizzle with the vinegar and serve.
