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Green Bean and Grape Tomato Salad with Kalamata Vinaigrette

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Recipe source: Bon Appetit | July 2001

Make ahead: Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.

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Ingredients

  • 1/2 cup pitted Kalamata olives or other brine-cured black olives
  • 2 shallots, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon anchovy paste
  • 2 1/2 teaspoons grated lemon peel
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon dried crushed red pepper
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
  • 1 pint grape tomatoes, left whole, or cherry tomatoes, halved

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

1. Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.

2. Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)

3. Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.

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