I have a confession. I spend so much time and energy on main courses, desserts, and apps, that I only have a few recipes for “go-to” side dishes, particularly salads. It really is a serious case of neglect. Most of my sides consist of roasting vegetables, or mashing potatoes. For someone who eats so “healthy” (as my Shoprite cashier commented the other day, halfway through ringing up all my produce), I have a paltry number of salads. It doesn’t even make sense, most are so easy.
Like this one.
Cherry tomatoes (or grape, which are usually cheaper :P)
Par-cooked green beans
and a flavorful vinaigrette
It barely qualifies as cooking.
Love the crunch of the green beans, and the tomatoes bursting when you bit into them.
Green Bean and Cherry Tomato Salad – smittenkitchen.com
- 1 lb. green beans
- 1 lb. cherry or grape tomatoes
- 1 large shallot
- 2 tbsp. red wine vinegar
- Kosher salt & pepper
- 1/3 cup extra-virgin olive oil
- Basil or other herb (parsley is a great option)
Prepare the vegetables:
Trim the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the tomatoes and cut them in half (large ones in quarters).
Make the vinaigrette:
Peel and mince the shallot and put it in a bowl with the vinegar and some salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the tomatoes in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. Garnish the salad with basil or some other fresh herb.
Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last-minute, as it can discolor the green beans after several hours.
Yield – 4-6 servings
– if you want to keep the green beans looking extra vibrant, drop them in an ice bath after boiling