Green Bean, Basil And Radish Salad

1/4 cup shallots, finely chopped
2 tablespoons sherry vinegar
1/4 pound fresh filet green beans (haricots verts)
2 cups radishes, cut into wedges
1/2 cup fresh basil, coarsely chopped
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt

1/2 cup parmesan cheese, shaved thin
pepper

Stir the shallots and vinegar together in a large mixing bowl and let them sit to mellow the raw bite of the shallots.  Boil the beans in a large pot of heavily salted water until just tender but still crunchy (2-4 minutes).  Drain and dry on paper towels.  Add the beans to the bowl with the shallots.  Toss in the radishes, basil, olive oil, salt and a few grinds of black pepper.  Turn out onto a serving platter and top with the shaved cheese.

Serves 6

Variations - In place of basil, add 3 tablespoons fresh tarragon, coarsely chopped and top the salad with crumbled goat cheese instead of parmesan.  Or, add 1/4 cup fresh dill, coarsely chopped and top with crumbled feta.


* Herbal Kitchen - Jerry Traunfeld