Haricot Vert and Red Onion Salad With Pistou

Source: Gourmet, August 2006, via epicuriuous.com

For the pistou:

2 cups loosely packed fresh basil leaves

1/2 teaspoon fine sea salt

For the salad:

1 medium red onion, halved lengthwise, then thinly sliced crosswise

1 1/2 pounds haricots verts or other thin green beans, trimmed

Make pistou: Puree all pistou ingredients in a food processor until basil is finely chopped.

Make salad: Soak onion in cold water 15 minutes, then drain in a colander and pat dry.

While onion soaks, cook beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 6 minutes, then drain in a large colander. Transfer to a large bowl of ice and cold water to stop cooking, then drain again and pat dry.

Toss beans and onion with pistou. Season with salt and pepper.

Tip: Pistou can be made 6 hours ahead and transferred to a small bowl, then chilled, covered. Beans can be cooked 1 day ahead and chilled in a sealed large plastic bag lined with paper towels.

Makes 6 side-dish servings.

Per serving: 166 calories; 14 g fat (2 g saturated fat; 76 percent calories from fat); 10 g carbohydrates; 0 mg cholesterol; 201 mg sodium; 3 g protein; 4 g fiber.