Green Bean and Tomato Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Inspired by the salad the Manzone sisters enjoyed every summer in Italy, this dish is pure simplicity, a fresh and flavorful use of peak summer produce. Ingredients:
1 pound green beans, trimmed and cut into 2-inch pieces |
2 pounds beefsteak tomatoes, seeded and cut into 1/2-inch-thick wedges |
5 tablespoons balsamic vinegar |
2 teaspoons minced garlic |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 anchovy fillet, minced |
3 tablespoons extra-virgin olive oil |
Directions:
1. Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.
2. Combine vinegar and next 4 ingredients (through anchovy) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled.
|
|