Wednesday, April 28, 2010

Green Bean and Almond Salad

8 ounces green beans, trimmed and halved crosswise

10-12 cherry tomatoes, cut in quarters

1/4 cup slivered almonds

2 TBSP red wine or balsamic vinegar

1 TBSP extra-virgin olive oil

1 tsp dried dill

1/2 tsp sea salt

Freshly ground black pepper

Bring a saucepan of water to a rolling boil, then add the green beans and blanch for 30 seconds. Drain immediately and rinse with cold water.

Put the green beans in a bowl and stir in the tomatoes and almonds. In a separate small bowl, combine the vinegar, olive oil, dill, and salt and whisk until emulsified. Pour the dressing over the green beans and mix well. Season to taste with pepper, and more salt if you like. Let stand for at least 10 minutes for the flavors to develop, and serve at room temperature.

This was so fresh and tasty.


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