1 author: The Summer Shack Cookbook
2 directions: "Bring 6 C. of heavily salted water to a boil in a medium saucepan.\
3 \ Add the green beans and cook until tender, 5 to 7 min. Drain the beans in\
4 \ a colander and chill thoroughly under cold running water.\n\nBreak up 1 oz.\
5 \ of the cheese in a small bowl with a fork. Pour the vinaigrette over and stir\
6 \ well to combine.\n\nCombine the green beans and red onion in a large bowl, pour\
7 \ the vinaigrette over, and toss to coat. Add the romaine and toss gently. Season\
8 \ with salt and pepper.\n\nServe the salad on individual plates, loosely arranging\
9 \ most of the beans on top so they are visible. Garnish with the olives and crumble\
10 \ the remaining blue cheese over the top.\n\nNote: You can blanch the beans, make\
11 \ the vinaigrette, and prepare the other ingredients earlier in the day. Toss\
12 \ the salad right before you serve it.\n\nAll-Purpose Vinaigrette: (Makes 4 C.)\n\
13 3 large Shallots, minced (¼ C.)\t\t1 Clove Garlic, minced\n2 T. Dijon Mustard\t\
14 \t\t\t1 C. Red Wine Vinegar (5-6% acidity)\n1 C. extra-virgin olive oil\t\t\t\
15 2 C. vegetable oil\n2 t. Kosher or sea salt\t\t\t¾ t. black pepper\n\nCombine\
16 \ all the ingredients in a bowl and whisk very well. Transfer to a jar with a\
17 \ tight-fitting lid and refrigerate until ready to use. The vinaigrette keeps\
18 \ refrigerated for up to 3 weeks; shake or stir before using."
26 name: Green Beans, trimmed
33 name: Blue Cheese (I use Maytag)
40 name: All-Purpose Vinaigrette
47 name: Red Onion (3 oz.), thinly sliced into rings
54 name: Romaine, washed, dried, and torn into bite-sized pieces
61 name: sea salt & Pepper
68 name: Pitted Calamata Olives, drained and chopped
71 name: Green Beans, Red Onions, Black Olives, & Blue Cheese with Romaine