Cold Green Salad With Swiss Cheese And Olives |
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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 4 |
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A different take on a green bean salad, crispy crunchy, savory and full of flavor. The additon of olives make it a favorite. Never met an olive I didn't like. Best if this is made the day ahead, so it is easy on prep and good for tailgates Ingredients:
salad components |
1 1/2 pounds of whole green beans, tipped and trimmed |
1/2 lb. of swiss cheese, cut in strips |
1/2 cup of imported cured black olives, pitted and chopped |
1/2 cup red pepper strips |
1/2 cup of red onion slivers |
1/2 cup of toasted and chopped almonds |
dressing |
1/3 cup of lemon juice |
2 large cloves of crushed garlic |
2/3 cup of extra virgin olive oil |
2 tbs. of sherry wine vinegar |
1/2 tsp of dried tarragon, crushed |
1/2 tsp of dried dill weed, crumbled |
1/2 tsp of sea salt |
several grinds of black pepper |
1 tbsp of dijon mustard |
1/3 cup of fresh parsley finely chopped, flat leaf preferred |
Directions:
1. Wash and trim the beans; destring.
2. steam the beans until barely tender.
3. plunge in ice cold water to stop the cooking, drain well.
4. Whisk the dressing ingredients together in a small bowl.
5. Add the dried off green beans to the dressing, add swiss cheese.
6. Toss well.
7. Chill for two or three hours.
8. Add the olives, onions, and peppers and cover and chill overnight, best case scenario, a minimum of four hours chill time if you are in a hurry. I don't add the onions and olives earlier because I want the beans to absorb the dressing flavor foremost and the onion, olive flavor secondarily.
9. Just before serving, sprinkle with the toasted almonds.
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