Green Beans and Tomatoes with Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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From Amanda Hesser's 'Cooking with Mr. Latte'. Was a nice accompainment to crab cakes and texas caviar. Ingredients:
sea salt |
1 lb green beans, trimmed |
3 ripe tomatoes, cored and cut into 1 inch cubes |
1 tablespoon spicy horseradish mustard |
1 tablespoon red wine vinegar |
1 pinch sugar |
1/4 cup best quality olive oil |
fresh ground black pepper |
Directions:
1. In a medium saucepan, bring water to boil.
2. Season generously with salt, and add green beans.
3. Cook until just tender and bright green, but still slightly crisp, about 4 minutes.
4. Drain beans in colander, rinse under icy cold water, and dry in teatowel.
5. Cut beans in half, then combine in a large serving bowl.
6. with the tomatoes.
7. Whisk together mustard, vinegar, pinch of sea salt and sugar.
8. Gradually whisk in the oil, letting it thicken and emulsify as you go.
9. Pour dressing over beans and tomatoes, turning to make sure everything gets well coated.
10. Let sit for at least 15 minutes before serving.
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