I’ve got to squeeze this recipe in here really quick before the green beans and tomatoes vanish until next summer. This recipe is from Chez Panisse Vegetables and is absolutely wonderful like most of Alice Waters’ recipes. Simple, fresh and easy to prepare, Jordan said it was his favorite way to eat green beans. Now that is an endorsement.
Green Bean and Tomato Salad with Vinaigrette, adapted from Chez Panisse Vegetables
2 – 3 handfuls of green beans, ends removed and cut into 1 inch long pieces
1 basket cherry tomatoes, halved
1 shallot, diced very fine
2 T red wine or champagne vinegar
Put on a pot of salted water to boil. In a small bowl, macerate the diced shallot in the vinegar. Add a hefty pinch each of salt and pepper and set aside. The longer this mixture sits together the better. Blanche the green beans for 3 – 5 minutes in the boiling water and then rinse with cold water. Pour into a serving platter and sprinkle with tomatoes. Just before serving, pour the dressing over the vegetables and enjoy!