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Creamy Parmesan Green Bean Salad

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz fresh green beans trimmed (225 g)
  • ¼ cup finely grated Parmesan plus shavings to finish
  • ¼ cup plain Greek yogurt
  • 1½ tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice plus ½ tsp zest
  • ½ garlic clove minced
  • ½ tsp Dijon mustard
  • ¼ tsp black pepper plus more
  • salt to taste
  • 1 tbsp chopped fresh parsley
  • 1-2 tsp water if needed

Equipment

  • Large pot
  • Large bowl
  • colander
  • cutting board
  • chef's knife
  • box grater
  • whisk
  • salad bowl
  • wooden spoons

Method
 

  1. Blanch: boil salted water; cook beans 3–4 min; shock in ice water; drain and dry.
  2. Grate Parmesan fine.
  3. Whisk Parmesan, yogurt, oil, lemon juice and zest, garlic, Dijon, pepper; loosen with water; salt to taste.
  4. Pour over beans; toss until every bean is coated, no puddles.
  5. Parmesan shavings, parsley, pepper. Serve cool.

Notes

Allergen: milk. Vegetarian, gluten-free.