This versatile salad is equally as good served warm or cold.
340g trimmed green beans
¼ cup grated Romano or Parmesan cheese
¼ cup white wine vinegar
1 crushed garlic clove
½ cup olive oil
Pinch of sugar
- Place dressing ingredients into a lidded jar and shake well to combine.
- Cook green beans to your liking, drain and place in iced water. To serve cold, drain the beans and pat dry with paper towels. If you wish to serve hot, place the beans into a bowl.
- Add the cheese and dressing to the beans and toss to mix thoroughly.
- Chill the salad in the fridge for a few hours if you wish to serve it cold. The taste improves the longer the salad marinates.