Green Bean, Tomato, and Shallot Salad Recipe
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Crunchy green beans and tomatoes combine for a salad that sings of summer. This recipe pairs up swimmingly with our Rib Steaks with Spice Rub.
Game Plan: This salad can be made up to 2 hours ahead. Store covered in the refrigerator and toss briefly to recombine flavors just prior to serving.
INGREDIENTS
- 1 pound green beans, trimmed
- 1 cup cherry tomatoes, halved
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh Italian parsley
- 1 medium lemon, zested and juiced
- 1 small shallot, thinly sliced
INSTRUCTIONS
- Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Add green beans and cook until knife tender, about 3 to 4 minutes. Drain and transfer to prepared ice water bath. When beans are chilled, drain again and thoroughly pat dry.
- Combine all ingredients in a large nonreactive bowl, season with salt and freshly ground black pepper, and toss to coat thoroughly. Taste, adjust seasoning as desired, and serve.
I think, one of the great things about a recipe is that it is a recipe, period. Recipes are supposed to be a quide to allow for creativity and inventiveness. Make a recipe your own. Whatever apeals to you, do it.
thats the fun part. I have made some fantastic dishes from old recipes, I have also made some fantastic failures. My favorite recipe book is 150 year old. Try to find those ingredients today, or duplicate techniques.
Cooking is wonderful, thank you Chow for all these great recipes.
I topped this salad with shavings of reggiano and it looked amazing!
Great compliment to the lemony pepper taste.
I made this recipe last night and added crumbled feta cheese at the last minute which we thought improved the recipe. A great salad even the younger kids enjoyed.
The above was posted in error because I timed out while I was revising it. It is wrong. Here is the corrected recipe.
For years I've made something similar by combining in a large bowl lightly cooked frozen Italian green beans (broad beans), a small can of sliced olives, drained, a can of artichoke hearts, drained and quartered, and Italian dressing either home-made or storebought, and leaving it all to marinate for a few hours in the fridge. Perfect as a healthy side to a long, party sub, hero, hoagie or whatever you call it in your area. Making it is as easy as falling off a log, people seem to prefer it to a green salad, and it's way less caloric than cole slaw or chips.
For years I've made something similar by combining in a large bowl lightly cooked frozen Italian green beans (broad beans), a small can of sliced olives, drained, and a can of artichoke hearts, drained and quartered, and marinating it all for a few hours in the fridge. Perfect as a healthy side to a long, party sub, hero, hoagie or whatever you call it in your area. Making it is as easy as falling off a log, people seem to prefer it to a green salad, and it's way less caloric than cole slaw or chips.