equal quantities green bean and cherry tomatoes (ie. 1 pound of each)
1 shallot, peeled and finely diced
3 tbsp. red wine vinegar
salt and pepper
about a ½ cup extra virgin olive oil
fresh basil, or thyme, picked and finely cut

Bring a large pot of salted water to boil. A large pot ensures that the water will quickly come back to a boil and evenly cook the beans. Have a bowl of cold ice water handy. Trim the tail ends of the beans and boil them in the boiling water. Shock quickly in the cold water to keep nice and green. When still lukewarm drain. Stem the cherry tomatoes and cut in half. Place in bowl with green beans.

Make vinaigrette with the chopped shallot, red wine vinegar, olive oil and salt and pepper. Taste to adjust the acidity and seasoning. Toss the beans and cherry tomatoes with some of the vinaigrette, salt, pepper and the herb you are using. Note: it is best to dress this salad just before eating as the green beans will lose their brillant green colour.

This is a nice salad to serve with any type of meat or fish and alongside another salad too.

A bit of info on lamb’s lettuce
It is also known more commonly as mache. It is a lovely hardy plant which has a unique flavour. It tends to match well with cheeses and fruits (apples, pears, walnuts, hazelnuts). This is why on some restaurant menus you may find it on a cheese plate. It also is very nice in a salad with cooked beets, walnuts and some sort of cheese (such as a blue or goat’s cheese). Simply treat it as you would any other green- with a nice vinaigrette, some shallots and with your favourite vegetable, fruit or nut.