Archive for April 21st, 2010

A great way to welcome spring. Fresh and tasty.

Green bean and tomato salad

2 pounds haricots vert

1 1/2 teaspoon dijon mustard

2 tablespoons red wine vinegar

1/4 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1 tablespoon chopped tarragon

1 tablespoon snipped chives

1/2 teaspoon chopped thyme leaves

1/2 pound cherry tomatoes, halved

Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled. Pat the green beans dry.

In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, chives, and thyme, and toss to coat. Add the tomatoes, toss gently, serve. Makes

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