Green Bean Salad with Tomatoes, Arugula & Basil Dressing

Green Bean Salad with Tomatoes, Arugula & Basil Dressing
Photo by Scott Phillips


  • 1 Tbs. fresh lemon juice; more to taste
  • 2 lb. fresh slender green beans, trimmed (long ones snapped in half)
  • 1-½ cups (10 oz.) 1-inch-diameter fresh mozzarella balls (ciliegine), halved
  • 2 cups arugula, rinsed and spun dry
  • Freshly ground black pepper
  • 2 strips lemon zest about 3 inches long and ½ inch wide, white pith removed
  • 2 cups cherry tomatoes (about ¾ lb; preferably a mix of red, orange, and yellow), halved
  • + 3 more ingredients
    • 1/3 cup extra-virgin olive oil
    • 1 cup loosely packed basil leaves
    • Kosher salt

Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network