Mia’s Green Bean Salad

Having lived in Chicago for years, I have many favorite area restaurants. When I’m visiting for the weekend, I typically end up back at an old favorite on North Clark Street, Mia Francesca. I had this green bean salad there on my last visit – as I do on every visit – and I decided I shouldn’t have to wait for a trip to Chicago to enjoy it again. Yet another endorsement for simplicity.

  • 1/4 cup freshly squeezed lemon juice (2 large lemons)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt, plus more for the cooking water
  • 1/4 teaspoon black pepper
  • 1 garlic clove, thinly sliced
  • 1/2 pound green beans, trimmed
  • 1 pint cherry or grape tomatoes, halved lengthwise
  • 1/4 cup thinly sliced shallot
  • 2 tablespoons chopped flat-leaf parsley
  • In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Add the sliced garlic to the mixture and set aside.
  • Meanwhile, bring 3 quarts of water to a vigorous boil. Add 1 tablespoon of salt to the water, then add the beans. Cook the beans for 4 minutes. While you are waiting for the beans to cook, prepare an ice bath in a medium bowl. Drain the beans, then immediately plunge them in the ice bath to stop the cooking. Allow them to sit in the ice bath for a few minutes to fully cool.
  • Place the tomatoes and shallot into a large bowl. Remove the green beans from the ice bath and dry gently with paper towels. Add the green beans to the bowl, then toss with the dressing. Add the parsley and serve immediately. If you are making the salad in advance, keep all the components separate and toss them together just before serving to keep the beans perfect and crisp.

Preparation time: 15 minute(s)

Cooking time: 4 minute(s)

Number of servings (yield): 4


 

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