The green bean salad is one I've made a half-dozen times before. I make a simple vinaigrette with balsamic vinegar, olive oil, salt & pepper and a liberal amount of freshly grated lemon zest (zesting the whole lemon for about a half a cup of dressing) and toss it with 1" pieces of raw green beans and quartered kalamata olives. The salty, briny olives, lemony and tart dressing and sweet green beans are SO good together... usually. But I tried to be fancy and blanch the green beans first and it was just... wrong. Stick with the raw green beans.
(junquegirl)
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