Use haricots verts, otherwise use any kind of green bean you can find. I've never made this salad dressing the same way twice since I always use a different combination of vinegar/lemons. Make sure to taste it as you go along.
serves 4 as a side dish
1.5 pounds green beans, washed and stemmed
2 teaspoons salt (for boiling water)
1 clove of garlic
3 tablespoons vinegar (any combination of the following vinegars: red, white, champagne, sherry wine, or balsamic)
1 tablespoon lemon juice
2 shallots, peeled and minced
1 tablespoon creamy Dijon mustard (I always use Grey Poupon)
6-9 tablespoons extra virgin olive oil
1 cup cherry tomatoes
mound of burrata cheese
salt (for salad)
1/3 cup chopped herbs (any combination of mint, basil, thyme, and/or parsley)
Boil a big pot of water. Add salt. Boil green beans for a minute or two. I like them still crunchy but cook them how you like them. While they're cooking, prepare an ice bath (water plus ice). Strain green beans and immediately shock them in the water bath. Leave in the cold water until cool. Strain in a colander and then place on a dishtowel to dry.
For the salad dressing. Make a paste with the anchovy and garlic with a mortar and pestle or on a cutting board with a chef knife. Combine paste with vinegars, lemon juice, and shallots. Let sit for a few minutes. Whisk in mustard. Slowly whisk in some of the olive oil. Pour the oil in slowly enough that it emulsifies. Taste. If necessary, slowly add more olive oil. Just keep tasting as you go along.
Place cooked green beans in a bowl. Halve the cherry tomatoes and add them to the beans. Add salt and pepper to taste. Add some salad dressing. Mix with your hands. Taste. Add more dressing if necessary. Place in a tall mound on a plate. Scoop out small chunks of burrata cheese and place all over the salad. Sprinkle with chopped herbs. Serve immediately. If the salad sits for a bit the beans will start to lose their vibrant green color but they'll still taste good.
hazelnuts, pine nuts, or slivered almonds
DASH AND BELLA