Green Bean and Grape Tomato Salad with Kalamata Vinaigrette

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

Ingredients

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

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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