HARICOT VERT AND RED ONION SALAD WITH PISTOU

Haricot Vert and Red Onion Salad with Pistou image

Yield Makes 6 servings

Number Of Ingredients 8

FOR PISTOU
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
FOR SALAD
1 medium red onion, halved lengthwise, then thinly sliced crosswise
1 1/2 pounds haricots verts or other thin green beans, trimmed

Steps:

MAKE PISTOU
Purée all pistou ingredients in a food processor until basil is finely chopped.
MAKE SALAD
Soak the onion in cold water 15 minutes, then drain in a colander and pat dry.
Cook the 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.
Toss the beans and onion with the pistou. Season with salt and pepper.
DO AHEAD
The PISTOU can be made 6 hours ahead and transferred to a small bowl, then chilled, covered.
The BEANS can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.