Green bean salad with parmesan breadcrumbs

Preparazione

• 1

  Add some crunch to your meals with this green bean salad topped with Parmesan breadcrumbs — a simple and delicious side dish to accompany any meat or fish!

• 2

  Start by washing and trimming the green beans.

  Meanwhile, bring a large pot of salted water to a boil.

  Add the green beans and cook until they are tender but still crisp

• To save time, you can use frozen green beans — just avoid canned, pre‑cooked ones

• 3

  In the meantime, mix the breadcrumbs with the finely grated Galbani Parmigiano Reggiano D.O.P.

  Preheat the oven to 200°C.

  Once the green beans are cooked, drain them and drizzle with olive oil, then mix.

  Add the breadcrumb mixture and toss well to coat each bean evenly.

  Spread the beans onto a baking tray lined with parchment paper.

  Crush the garlic cloves (leave the skin on) and place them on the tray.

  Grill for about 10 minutes, turning halfway through. The breadcrumbs should be golden.

  Let the beans cool slightly. Remove the garlic, peel it, and mash the soft pulp in a small bowl.

  Cut the lemon in half and squeeze the juice into the bowl, removing any seeds. Adjust the amount to taste.

  Add 1 tablespoon of olive oil, 1 tablespoon of white balsamic vinegar, a pinch of salt, and pepper.

  Whisk to create a vinaigrette.

  Once the beans have cooled, transfer them to a salad bowl.

  Pour the vinaigrette over the top, mix, then finely chop a small bunch of fresh chives and sprinkle them over.

  Your green bean and Parmesan breadcrumb salad is ready to enjoy!

• Add a handful of crushed walnuts before serving for extra crunch and colour