Clocks have already sprung forward, but the weather hasn't quite caught up with the calendar. That said, spring begins in fewer than seven days and I am posting the appropriate summery salad to prepare the mind, heart, and palate. This salad comes from Alice Waters and happens to be a regular crowd-pleaser for my friends.
Green Bean and Cherry Tomato Salad
1/2 lb green beans, topped and tailed, cooked in boiling water until tender, drained and allowed to cool.
1/2 lb cherry tomatoes, stemmed and halved.
Stir together in a large bowl, letting sit for a few minutes to blend:
1 small shallot, diced fine
1 Tbs red wine vinegar
salt and pepper
Whisk into bowl:
1/4 cup evoo
Toss tomatoes with vinaigrette and taste. Add green beans along with 6 basil leaves (cut into chiffonade). Toss gently. Taste for seasoning and adjust as necessary.
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