cucumber and mint salad

By á-2799

Ingredients

• 4 oz green beans, trimmed
• 1 c torn fresh mint
• 1 small seedless cucumber, halved & cut 1/2" slices
• 1 head boston lettuce, torn into pieces
• 1/2 c olive oil
• 2 tbsp fresh lemon juice
• 4 pitas
• 2 garlic cloves, smashed

Preparation

Step 1

prepare an ice water bath. cook green beans in a pot of boiling salted water until bright green and just tender, about 4 minutes. drain, transfer to ice water bath and drain again. cut into thirds. toss with mint, cucumber and lettuce. pour 1/4 c oil into lemon juice in a slow, steady stream, whisking until emulsified. season with salt and pepper
toast pitas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. rub with garlic and brush with remaining oil. season with salt. tear into large pieces. drizzle dressing over salad, toss to coat. serve with pitas