Haricot Vert and Red-Onion Salad with Pistou Recipe

Haricot Vert and Red-Onion Salad with Pistou Recipe

  • 2 cups loosely packed fresh basil leaves
  • 6 garlic cloves, minced (1 1/2 tablespoons)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1 medium red onion, halved lengthwise, then thinly sliced crosswise
  • 1 1/2 lb haricots verts or other thin green beans, trimmed
  1. Purée all pistou ingredients in a food processor until basil is finely chopped.
  2. Soak onion in cold water 15 minutes, then drain in a colander and pat dry.
  3. While onion soaks, cook 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.
  4. Toss beans and onion with pistou. Season with salt and pepper.
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