Summer bounty. Green beans, Tomatoes, Shallots, & Garlic. Cooking time includes the time dressing needs to rest. This recipe was told to me by my chiropractor. He shares my love for shallots, and is also a self proclaimed "foodie".
Provided by Sweetiebarbara
Categories Vegetable
Time 1h15m
Yield 1 Small Summer Salad, 4 serving(s)
Number Of Ingredients 9
Steps:
- Make dressings about an hour before serving.
- Whisk the salt and vinegar together in a small bowl and set aside (room temperature).
- Put the olive oil in a small jar with a lid, adding the garlic and shallots (room temperature).
- Peel, seed, and coarsely chop tomatoes, and put in colander and sprinkle lightly with salt.
- Allow tomatoes to drain.
- Clean beans, break into bite size, and blanch 4-6 minutes.
- Plunge beans into ice water to stop cooking for 2 minutes.
- Drain, dry, wrap in towel.
- When ready to serve, add the vinegar to the olive oil mix, cover, and shake vigorously.
- Put beans in chilled bowl, pour dressing over beans, and toss.
- Add the drained tomatoes.
- Garnish with the parsley and correct the seasoning.
- Serve.
Nutrition Facts : Calories 106.4, Fat 7.1, SaturatedFat 1, Sodium 632.8, Carbohydrate 10.4, Fiber 2.5, Sugar 3.4, Protein 2.4
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