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Green Bean and Cherry Tomato Salad
Adapted from Chez Panisse Vegetables
Serves 6
1 pound green beans (though if you can find
a mix of green and yellow beans, it will be all the prettier)
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional)
Prepare the vegetables: Top and tail 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 cherry
tomatoes and cut them in half.
Make the vinaigrette: Peel and mince the shallot and put
it in a bowl with the vinegar and salt and pepper. Whisk in the
olive oil. Taste and adjust the balance with more vinegar, oil,
or salt, as needed. Toss the cherry 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. For variety, the salad can be garnished with basil
or some other fresh herb such as parsley, chervil or hyssop.
Do ahead: 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.
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