Ingredients:

4 ounces green beans, trimmed

1 cup torn fresh mint

1 small seedless cucumber, halved or

Quartered lengthwise cut ½ inch thick

1 head Boston lettuce leaves torn into pieces

½ cup extra-virgin olive oil

2 tbsp. fresh lemon juice

Sea salt

Freshly ground pepper

Directions:

Prepare and ice water bath. Cook green beans in a pot of boiling salted water until bright green and tender about four minutes. Drain; transfer to ice water bath, drain again. Cut into thirds. Toss with mint, cucumber and lettuce. Pour ¼ cup oil into lemon juice in a slow steady stream whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad; toss to coat.

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