Romano Beans With Lemon Vinaigrette

"Romano beans that in my neck of the woods in Italy are called "taccole". My fav! Dressed with a simple lemon vinaigrette and mint #cuesasummer #vegan #feedfeed "
-- @bmerry

Romano Beans
Mint leaves, small or minced

Lemon Vinaigrette:
2 Tbsp of shallot
Juice of half a lemon
Salt, to taste
Black pepper, to taste
Olive oil

For the romano beans, bring some lightly salted water to a boil. Blanch the romano beans for 5-6 minutes, until tender but still a little crunchy. Scoop them out with a slotted spoon and transfer to an ice water bath. Let cool. This process will preserve the bright green color and prevent the beans from cooking further.

Drain beans on a kitchen towel. Pat dry, transfer to a cutting board, and cut the beans into 1-inch pieces. Set aside.

For the vinaigrette, mince shallot and add to a small bowl with lemon juice, salt, and pepper. Whisking constantly, slowly drizzle in olive oil (ratio is 1 to 3, so 1 part acid, 3 parts fat). Alternatively, place all ingredients in a jar, seal, and shake vigorously until emulsified. Taste and adjust seasoning. Vinaigrette will keep in the refrigerator for up to 2 weeks.

When ready to serve, toss everything together, and add some mint leaves.