Green Bean and Tomato Salad with Basil-Shallot Vinaigrette
mary
great party dish
ingredients
- 2 large Shallots, thinly sliced
- 1/4 cup red wine vinegar
- 1 Tbsp Dijon style mustard
- 1/4 tsp salt
- 1 tsp freshly ground pepper
- 1/2 cup extra virgin olive oil
- 1 1/2 pounds thin green beans, trimmed
- 1/2 cup finely shredded fresh basil
- 3 pints red and yellow cherry or pear tomatoes halved lengthwise
directions
- 1
In a medium bowl, cover the shallots with the vinegar and let macerate for 2 to 3 hours, or overnight. Whisk in the mustard, salt and pepper. Gradually whisk in olive oil.
- 2
In a large pot of boiling salted water, cook the green beans until tender but still firm to bite, 1 1/2 to 2 minutes.
- 3
Drain, rinse and put in ice bath. (the recipe can be made to this point up to two days ahead.cover and refrigerate dressing and beans separately)
- 4
Stir basil into dressing. Ina bowl toss the beans with half of the dressing. arrange them around the rim of a large platter. Toss the tomatoes with the remaining dressing and mound them in the center of the beans.
Source: Janie Stevens
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