Starting to wonder what to do with all that fresh produce coming out of your garden? This is a wonderfully tasty and simple solution!
Green Bean and Tomato Salad****Connie Guttersen, R.D., Ph.D.
1 lb fresh green beans trimmed
1 pound of cherry tomatoes, halved
1 small red onion, halved crosswise and sliced thinly
2 TBSP chopped fresh basil or 2 tsp dried basil, crushed
Kosher salt
Freshly ground pepper
Red Wine Vinaigrette (recipe follows)
In covered medium saucepan, cook green beans in a small amount of boiling water for 7-10 minutes or until tender-crisp. Drain, submerse in ice water to cool quickly, drain.
In a large bowl combine green beans, tomatoes and onions. Drizzle with Red Wine Vinaigrette, sprinkle with basil, season to taste with kosher salt and pepper.
Serves 8
Red Wine Vinaigrette
2 TBSP red wine vinegar
1 TBSP of chopped shallot
1 1/2 tsp Dijon style mustard
2 TBSP of extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
In a small bowl combine vinegar and shallot and let stand 5 minutes.
Whisk in mustard. Add oil in a thin steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately, or store covered in refrigerator for up to 3 days. If using chilled, let it stand for 30 minutes at room temperature. Whisk before using.
Green Bean and Tomato Salad****Connie Guttersen, R.D., Ph.D.
1 lb fresh green beans trimmed
1 pound of cherry tomatoes, halved
1 small red onion, halved crosswise and sliced thinly
2 TBSP chopped fresh basil or 2 tsp dried basil, crushed
Kosher salt
Freshly ground pepper
Red Wine Vinaigrette (recipe follows)
In covered medium saucepan, cook green beans in a small amount of boiling water for 7-10 minutes or until tender-crisp. Drain, submerse in ice water to cool quickly, drain.
In a large bowl combine green beans, tomatoes and onions. Drizzle with Red Wine Vinaigrette, sprinkle with basil, season to taste with kosher salt and pepper.
Serves 8
Red Wine Vinaigrette
2 TBSP red wine vinegar
1 TBSP of chopped shallot
1 1/2 tsp Dijon style mustard
2 TBSP of extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
In a small bowl combine vinegar and shallot and let stand 5 minutes.
Whisk in mustard. Add oil in a thin steady stream, whisking constantly until combined. Stir in kosher salt and pepper. Use immediately, or store covered in refrigerator for up to 3 days. If using chilled, let it stand for 30 minutes at room temperature. Whisk before using.
1 comment:
Oooo--I never thought of putting red onion in with beans and tomatoes. Green beans fresh from the garden are one of my all time favorite foods. I planted an insane amount of them this year--I will definitely print out and try this recipe :)
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