Green bean salad with cherry tomatoes

Green beans are one of my least disliked vegetables, as they have a decent texture when cooked properly and have a fresh "green" flavor without being too bitter. This recipe takes green beans from "ok" to "actually good". The acidity of the lemon dressing and cherry tomatoes complement the green beans really well and make for a delicious salad.

Green bean and cherry tomato salad from
   Serves 6-8 (we halved)
2 tbsp finely chopped shallot (from about 1 medium shallot)
2 tsp finely grated lemon zest (from about 2 medium lemons)
2 tsp kosher salt, plus more as needed
1 tsp freshly ground black pepper, plus more as needed
6 tbsp freshly squeezed lemon juice (from about 3 medium lemons)
1/2 c extra-virgin olive oil
2 lb green beans, ends trimmed
2 pints (1 pound) cherry tomatoes, halved
1/2 cup finely chopped fresh Italian parsley leaves and stems

   Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
   Meanwhile, make the dressing. Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
   Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
   Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.

1 comment:

  1. Jimmy is not a huge green bean fan either!