I am back from a long needed two week vacation and ready to start cooking again. I hope you enjoyed my fabulous guest posts from The English Organizer about organizing your kitchen and other fabulous scheduled recipes while i was gone. I will tell you all about my vacation soon since i have lots to talk about.
But first i needed to share one of my favorite salads of all times. I never get tired of this salad. Plus it was featured in the new amazing magazine by House of Fifty. If you missed it you have to go and check it out, Janell of Isabella and Max did a fabulous job and all the recipes have step by step instructions.
But this simple and classic salad is perfect during a summer night. Every time I make this I always get asked for the recipe and it could not be simpler to make. The bottom line is that the real secret of super-fresh food is that you don’t need to do a lot to it to make it delicious. This salad belongs into that category.
My perfect combination with this salad is a great lamb burger or a great steak – really any protein right of the gill goes perfect with this salad during a nice summer night.
Tomato and Green Bean Salad
Yields: 4-6 servings | Prep Time: 20 minutes
10 oz green beans
14 oz red and yellow cherry tomatoes
2 green onions
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp sea salt
Pinch of freshly ground pepper
Prepare the vegetables by topping the tail head of the green beans by hand of by knife and then cut them into 3 pieces (1 ½ inch pieces). Then blanch the green beans. To do this you put the green beans into boiling water for about 3 minutes and then throw them into a bowl filled with ice water, remove and let them dry.
Then cut the cherry tomatoes into halves and chop the green onions and set aside.
Make the dressing by combining Dijon mustard, apple cider vinegar, olive oil, salt and pepper.
Toss the cherry tomatoes and green onions in with the dressing; this can sit for a while.
Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette.