Mike's Fresh Green Bean Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Summer bounty. Green beans, Tomatoes, Shallots, & Garlic. Cooking time includes the time dressing needs to rest. This recipe was told to me by my chiropractor. He shares my love for shallots, and is also a self proclaimed foodie . Ingredients:
1 tablespoon white balsamic vinegar |
1 dash sea salt or 1 dash other coarse salt |
2 tablespoons olive oil |
2 garlic cloves (finely diced) |
1/2 cup shallot (finely diced) |
1/2 lb tomato |
1 teaspoon sea salt or 1 teaspoon other coarse salt, to sprinkle over tomatoes |
1/2 lb green beans |
2 tablespoons flat-leaf italian parsley (finely minced) |
Directions:
1. Make dressings about an hour before serving.
2. Whisk the salt and vinegar together in a small bowl and set aside (room temperature).
3. Put the olive oil in a small jar with a lid, adding the garlic and shallots (room temperature).
4. Peel, seed, and coarsely chop tomatoes, and put in colander and sprinkle lightly with salt.
5. Allow tomatoes to drain.
6. Clean beans, break into bite size, and blanch 4-6 minutes.
7. Plunge beans into ice water to stop cooking for 2 minutes.
8. Drain, dry, wrap in towel.
9. When ready to serve, add the vinegar to the olive oil mix, cover, and shake vigorously.
10. Put beans in chilled bowl, pour dressing over beans, and toss.
11. Add the drained tomatoes.
12. Garnish with the parsley and correct the seasoning.
13. Serve.
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