The quick blanching process used in this superfresh salad unlocks the beans’ flavors without boiling away their satisfyingly snappy crispness. As with most salads, using few, minimally processed ingredients means that the quality of each ingredient—from the oil to the greens and even the salt—plays a significant role in the quality of the finished product. Using high-quality seasonal ingredients makes this salad positively shine.

　　

Ingredients

serves 6 to 8

　　Pinch of kosher salt

　　2 pounds snap beans, stem ends removed

　　1/2 cup Arugula Pesto (recipe follows) or basil pesto

　　1/4 cup extra-virgin olive oil

　　4 handfuls baby arugula (about 6 cups), washed and drained

　　1 cup (3 ounces) freshly grated or shredded Parmesan cheese

　　Sea salt and freshly ground black pepper

　　

Arugula Pesto

4 cups firmly packed arugula, washed and drained

　　1 cup (3 ounces) freshly grated Parmesan cheese

　　1/2 cup slivered almonds

　　4 garlic cloves, smashed

　　1 teaspoon sea salt

　　1/2 teaspoon freshly ground black pepper

　　Juice of 1 lemon

　　1/2 cup extra-virgin olive oil

　　(makes about 1 1/2 cups)

　　

Step 1

Bring a large saucepan of water to a boil and add the kosher salt. Prepare a large bowl of ice water and set aside.

　　

Step 2

Blanch the beans (see Know-how, page 261), cool in the ice water, and drain thoroughly (I usually blot with a paper towel to remove excess water). Chill in the refrigerator.

　　

Step 3

Whisk together the pesto and olive oil until thoroughly combined. Toss the beans in a large bowl with the arugula and 1/2 cup of the cheese; season with sea salt and pepper to taste. Gently mix just once to coat the beans with the pesto–olive oil mixture. Sprinkle with the remaining 1/2 cup cheese and serve at room temperature or refrigerate in an airtight container until ready to serve.

　　

Arugula Pesto

Step 4

Place the arugula, Parmesan cheese, almonds, garlic, salt, and pepper in a blender or food processor and pulse several times to chop. Add the lemon juice and pulse to puree. With the motor running, add the olive oil and puree until smooth. Refrigerate in an airtight container until ready to use, or for up to 1 week.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.