INGREDIENTS
3 – 4 Carrots, cut to strips
500g Fresh Green Beans, rinsed
2 – 3 Garlic Cloves, crushed
1 Lemon, squeezed
½ cup Extra Virgin Oil
Salt to taste
METHOD
Peel and cut the carrots to strips. Place them in a small cooking pan with enough water to cover the carrots. Add a pinch of salt and cook for 3 minutes starting from the point of boiling. Drain and drop them in iced water to stop the cooking process. Set aside.
Set a pot of salted water on stove and boil, while you are preparing the green beans by trimming the ends and cutting to smaller pieces. Wash the green beans and drop in the boiling water, cook for few minutes until barely tender. Remove and drain the green beans and immediately transfer to a bowl of ice water. This will keep the bright green color. Drain and pat dry.
In a salad bowl, place the crushed garlic, salt and lemon, stir until combined. Add the carrots and green beans, mix with the lemony mixture. Add the olive oil, and get generous with the olive oil for a richer taste.
Serve at room temperature.
