Green Bean and Grape Tomato Salad with Kalamata Vinaigrette

Green Bean and Grape Tomato Salad with Kalamata Vinaigrette
Photo by Leo Gong

Ingredients

  • ½ cup pitted Kalamata olives or other brine-cured black olives
  • ½ teaspoon dried crushed red pepper
  • 1 teaspoon fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 tablespoon anchovy paste
  • 1 pint grape tomatoes
  • 2/3 cup extra-virgin olive oil
  • + 4 more ingredients
    • 1 ½ pounds green beans
    • 2 ½ teaspoons grated lemon peel
    • 2 tablespoons fresh lemon juice
    • 2 shallots

Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper. Cook beans in large sau...

View full recipe at Epicurious

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