Wednesday, August 25, 2010

Green Beans with Goat Cheese and Fresh Lemon Vinaigrette

Inspiration: and green beans from our CSA.

  • 2 pounds green beans , trimmed
  • Zest of 1 lemon
  • 2 tablespoons lemon juice (about 1 lemon)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 ounces goat cheese , softened and crumbled

  1. In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook).
  2. In a large bowl, whisk together lemon zest, juice, olive oil, salt and pepper. Add beans to bowl and toss.
  3. Transfer to a serving platter and sprinkle with crumbled goat cheese.

Notes: Loved the combination of lemon zest and goat cheese with the green beans. We took this to work with our lunches- it's a nice way to mix up the monotony of bagged lunch.

Tim's Rating: 8.5/10
Liz's Rating: 9.5/10


HaveShoesWillTravel said...

Way to make veggies unhealthy with the added cheese!

kenpen said...

Glad to have you back posting! This recipe looks like a winner.

Anonymous said...

I need to make this. Like, this weekend. Yum.

elly said...

Wish I hadn't just used the last of the green beans for tonight's dinner! I'll have to buy more for this recipe. :)