Fresh, local ingredients are the key to this herbaceous salad and a kitchen helper to trim the beans certainly doesn’t hurt either. A usual, I served it with hefty portions of dry-aged beef so that nobody would mistake me for a vegan.
Time: 30 minutes
Serves: 4
Ingredients:
1 pound green beans – trimmed and cut into 2” pieces 2 tablespoons extra-virgin olive oil ½ teaspoon Dijon mustard 2 teaspoons balsamic vinegar 1 clove garlic – very finely chopped or crushed 1 pinch kosher salt ½ pound cherry tomatoes – quartered ½ cup chives – chopped 2 tablespoons fresh basil – chopped 2 tablespoons fresh oregano – choppedPreparation:
Place a pot containing a steaming basket along with enough water to touch the bottom of the basket on high heat. When the water comes to a boil, add the beans, cover the pot loosely and steam for five minutes.
While the beans are steaming, whisk together the oil, mustard, balsamic, garlic and salt in a small bowl.
Once the beans are cooked, pour them into a colander and rinse with cold water until cool. Place then in a large bowl, pouring over the dressing and tossing with the balance of the ingredients.
Serve immediately of refrigerate for up to one day.