Focus on food: March 19, 2007

Green Bean Salad & Sliced Tomatoes

The following recipe is from our Westport Cooks Archives and the previous “Great American Chef’s Series” class held by Riverview Caterers. Add your own twist on this recipe as you make your own Green Bean Salad with Sliced Tomatoes.

Ingredients:
• 1 pound of fresh green beans
• Salt

Vinaigrette Dressing:
• ¼ cup vinegar
• ½ cup olive oil
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoon grated onion

Garnish:
• Lettuce
• tomato
• 1-tablespoon chervil

Directions:
• Select slender beans that are of similar length. Snip off ends, rinse and drop into boiling salted water.
• Let beans boil for 12 minutes, drain and plunge into ice water. Drain beans on clean towel.
• Make vinaigrette dressing by combining vinaigrette ingredients with grated onion.
• Place beans in an oblong dish, pour dressing over them and allow them to marinate for ½ hour.
• Place a loose bundle of green beans on a bed of lettuce, garnish with sliced tomato and top with a drizzle of dressing. Finish with chopped chervil.

Serves 4 - 5