Gorgonzola Green Beans
Ingredients
Not only tastier than plain ol' green bean casserole, this recipe is also a good source of vitamins A, C and K, folate and fiber.
- salt, for cooking beans
1 ½ lbs.
green beans, trimmed and halved on the diagonal
2 tbsp.
Kowalski's Extra Virgin Olive Oil
2 tsp.
Kowalski's Balsamic Vinegar
- freshly ground Kowalski's Citrus Salt, to taste
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup
crumbled Gorgonzola cheese
2 tbsp.
thinly sliced red onion
2 tbsp.
toasted pine nuts
- freshly grated lemon zest, to taste
Directions
- In a large saucepan, bring salted water to a boil; add beans.
- Return water to a boil; boil just until beans are crisp-tender (about 5 min.).
- Drain beans; move to a large mixing bowl.
- Drizzle with oil and vinegar; toss to coat.
- Season to taste with citrus salt and pepper; toss again.
- Move beans to a serving platter; sprinkle evenly with cheese, onion, pine nuts and lemon zest. Serve immediately.
Tasty Tip:
- This dish is also excellent as a cold salad. After blanching beans in the boiling water, drain and plunge them into ice water. Once cool, drain again and refrigerate for up to 2 days until needed. Finish beans as noted above.
