Green bean salad with roasted red onion and Parmesan
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You can prepare the onions for this salad a few hours before you need them or even the day before to improve the flavor. It is important that they be quite soft.) not crunchy.
ingredients
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serves: 4
2 large red onions
1 1/4 cups red wine vinegar
1 tablespoon sugar
1/3 cup (plus l tablespoon) extra virgin olive oil
8-9 ounces fine green beans
2 tablespoons freshly grated Parmesan (plus extra for shavings)
3 tablespoons Shallot vinaigrette
small bunch of chives, chopped
salt and pepper
Nutrition Facts
Green bean salad with roasted red onion and Parmesan
Servings Per Recipe: 4
Amount per Serving
Calories: 351
- Total Fat: 25.2 g
- Saturated Fat: 4.2 g
- Trans Fat: 0 g
- Cholesterol: 2.8 mg
- Sodium: 58.2 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3 g
- Sugars: 9.1 g
- Protein: 3.3 g
preparation
1. Preheat the even to 425°F. Leave their skins en and wrap the onions in foil and bake in the even for about l hour until soft.
2. While the onions are cooking, put the vinegar into a small pan and boil until reduced by about a third. Remove from the heat, stir in the sugar until dissolved, then stir in the extra virgin olive oil to make a vinaigrette.
3. When the onions are cooked, unwrap them and peel off the skin. While they are still warm, cut them in half., separate the layers and season with salt and pepper, then put them into the vinaigrette.
4. Blanch the green beans in plenty of boiling salted water for about 5 minutes, then drain. Place in a bowl, sprinkle with the grated Parmesan and season with salt and pepper. Tess with the Shallot vinaigrette and sprinkle ever the chives.
5. Arrange the onion layers en your serving plates. Place the beans en top and shave some mere Parmesan en top.
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