Haricot Vert and Red Onion Salad with Pistou
Pistou, the simple combination of fresh basil, garlic, and olive oil, introduces the same savory spirit when tossed with tender, buttery green beans. One of the secrets to this salad is soaking the red onions: a quick water bath moderates their intensity without diminishing their crunch.
Recipe information
Yield
Makes 6 servings
Ingredients
FOR PISTOU
FOR SALAD
Preparation
MAKE PISTOU
Step 1
Purée all pistou ingredients in a food processor until basil is finely chopped.
MAKE SALAD
Step 2
Soak the onion in cold water 15 minutes, then drain in a colander and pat dry.
Step 3
Cook the beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.
Step 4
Toss the beans and onion with the pistou. Season with salt and pepper.
DO AHEAD
Step 5
The PISTOU can be made 6 hours ahead and transferred to a small bowl, then chilled, covered.
Step 6
The BEANS can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.
