Green Bean and Cherry tomato salad
equal quantities green bean and cherry tomatoes (ie. 1 pound of each)
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
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