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Yields8 Servings
 4 qts Water, bring to a boil
 2 tsp Fine Sea Salt, to taste
 1 lb Green Beans, fresh
 1 large Bowl of Ice Water, this will stop the cooking and keep the beans a bright, vivid green color
  cup VSOP Tuscan Herb Extra Virgin Olive Oil
 ¼ cup VSOP Neapolitan Herb Aged Dark Balsamic Vinegar
 2 tsp Fresh Cracked Black Pepper, to taste
 1 small Red Onion, peeled and minced
 1 cup Cherry Tomato, quartered
 ½ cup Crumbled Feta Cheese, shredded parmesan reggiano or pecorino romano work well too
1

Bring a large pot of water to a boil. Add the salt.

2

Wash the green beans, cut of the stem end, and chop into roughly 2 inch pieces. Place the beans into the rapidly boiling salted water. Young and tender beans will be done after about 3 minutes; larger, older beans can take about 7 minutes or so. Taste if in doubt: you want the beans to be just tender, not soft, not hard.

3

When the beans are just tender drain them in a colander and then submerge the colander in the bowl of ice water to set the color and stop the cooking process.

4

Whisk together the EVOO, Balsamic Vinegar, & the black pepper.

5

Once the beans are cooled off, drain very well. Toss the beans in the bowl with the dressing, cover and refrigerate until ready to serve.

6

When ready to serve, add the onion, tomatoes, and cheese. Toss to combine. Taste and adjust the seasoning if necessary. Enjoy!

Ingredients

 4 qts Water, bring to a boil
 2 tsp Fine Sea Salt, to taste
 1 lb Green Beans, fresh
 1 large Bowl of Ice Water, this will stop the cooking and keep the beans a bright, vivid green color
  cup VSOP Tuscan Herb Extra Virgin Olive Oil
 ¼ cup VSOP Neapolitan Herb Aged Dark Balsamic Vinegar
 2 tsp Fresh Cracked Black Pepper, to taste
 1 small Red Onion, peeled and minced
 1 cup Cherry Tomato, quartered
 ½ cup Crumbled Feta Cheese, shredded parmesan reggiano or pecorino romano work well too

Directions

1

Bring a large pot of water to a boil. Add the salt.

2

Wash the green beans, cut of the stem end, and chop into roughly 2 inch pieces. Place the beans into the rapidly boiling salted water. Young and tender beans will be done after about 3 minutes; larger, older beans can take about 7 minutes or so. Taste if in doubt: you want the beans to be just tender, not soft, not hard.

3

When the beans are just tender drain them in a colander and then submerge the colander in the bowl of ice water to set the color and stop the cooking process.

4

Whisk together the EVOO, Balsamic Vinegar, & the black pepper.

5

Once the beans are cooled off, drain very well. Toss the beans in the bowl with the dressing, cover and refrigerate until ready to serve.

6

When ready to serve, add the onion, tomatoes, and cheese. Toss to combine. Taste and adjust the seasoning if necessary. Enjoy!

Neapolitan Herb Green Bean Salad

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