| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Posted, Salads, Vegetables |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Green Beans |
| 1 |
lb |
Cherry Tomatoes |
| 1 |
lg |
Shallot |
| 3 |
tb |
Red Wine Vinegar |
|
|
Salt And Pepper |
| 3/4 |
c |
Extra Virgin Olive Oil |
|
|
Basil |
INSTRUCTIONS
Trim the beans and parboil them in salted water until tender. Drain and
immediately spread them out to cool. Stem the cherry tomatoes and cut them
in half. These steps can be done in advance. For the vinaigrette, peel and
dice the shallot fine and put it in a bowl with the vinegar and salt and
pepper. Whisk in the olive oil. Taste and adjust the balance with more
vinegar, oil or salt as needed. Toss the cherry tomatoes in with the
vinaigrette; 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 vinegar.
Garnish with basil.
Recipe by: Chez Panisse Vegetables by Alice Waters
By Meg Antczak <meginny@frontiernet.net> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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