Green or yellow wax beans
2 tablespoons fresh squeezed lemon juice
4 tablespoons extra virgin olive oil
1 to 2 tablespoons finely chopped savory leaves or other herb
Real Salt and freshly ground pepper , as needed
Mixed salad greens, as needed
Snap the tips and tails off the beans. Blanch them in boiling salted water about 5 minutes, keeping them firm to your bite but no longer raw. Drain and “shock” the beans in a bowl of ice water to stop the cooking and guard the bright color. Drain when cold.
Whisk together the lemon juice, olive oil and savory. Season to taste with salt and freshly ground black pepper.
Just before serving, toss the cold beans in some of the vinaigrette dressing.
Arrange on top of salad greens.