Green Bean And Grape Tomato Salad With Kalamata Vinaigrette
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Pitted Kalamata Olives2 tbsps
Lemon Juice (fresh)1 tbsp
Dijon Mustard1 tbsp
Anchovy Paste2.5 tsps
Lemon Peel (grated)1 tsp
Thyme (chopped fresh)2 cup
Extra-Virgin Olive OilDirections:
1
Cover separately; chill
2
Drain
3
Refresh beans under cold water; pat dry with paper towels
4
(Vinaigrette and beans can be made 1 day ahead
5
Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor
6
Blend until finely chopped
7
With machine running, gradually add oil and blend until almost smooth
8
Season vinaigrette to taste with salt and pepper
9
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes
10
Drain
11
Refresh beans under cold water; pat dry with paper towels
12
(Vinaigrette and beans can be made 1 day ahead
13
Cover separately; chill
14
) Toss beans, tomatoes, and vinaigrette in large bowl to blend
15
Season to taste with salt and pepper and serve
16
Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor
17
Blend until finely chopped
18
With machine running, gradually add oil and blend until almost smooth
19
Season vinaigrette to taste with salt and pepper
20
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes
21
) Toss beans, tomatoes, and vinaigrette in large bowl to blend
22
Season to taste with salt and pepper and serve