Thursday, June 4, 2015

Green Beans and Tomato Salad

  • 2 tablespoons chopped shallot
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 pounds green beans, ends trimmed
  • 1 pound cherry tomatoes, halved
  • Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Place the shallot, salt and pepper in a medium bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined.
  • Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels. Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Enjoy!

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