GREEN BEAN SALAD WITH BASIL VINAIGRETTE

2 lbs. green beans, trimmed
3 shallots, minced
2 tbsps. balsamic vinegar or red wine vinegar
l/4 cup olive oil
2/3 cup chopped fresh basil leaves
2/3 cup grated Romano cheese
Additional grated Romano cheese
Cook beans in large pot of rapidly boiling salted water until just
crisp tender. Rinse with cold water. Drain. Transfer to bowl. Com-
bone shallots and vinegar. Grandually mix in oil. Add basil. Add
enough dressing to beans to coat. Gently mix in 2/3 cup cheese.
Season with s&p. (Can be made 4 hours ahead. Cover; chill.)
Place beans on platter. Top with cheese.
Serves 6. Bon Appetit July l992