beet vin

Green Bean Gremolata

~ Serves Six ~

1 lb haricots verts

2 cloves garlic (finely minced)

zest of 3 lemons

3-4 drops lemon juice

1 bunch Italian flat leaf parsley (finely minced)

1/3 cup extra virgin olive oil

salt and pepper

Bring a pot of well-salted water to a boil. Add green beans and blanch until desired tenderness.
Shock beans in a bowl of ice water for 30 seconds. Rinse, dry, and set aside.
Combine garlic, lemon zest, and parsley in a mixing bowl. Slowly whisk in olive oil until well combined. Add a few drops lemon juice and add salt and pepper to taste.
Add green beans to bowl and toss until coated.
Top with finely grated parmiggiano reggiano.
Serve over thinly sliced sopressa, salt grilled bistecca, or cured trout.