TOMATOES AND HARICOTS VERTS WITH ANCHOVIES
This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.
Provided by Ignacio Mattos
Categories Bon Appétit Side Summer Green Bean Tomato Anchovy Salad Quick and Healthy Quick & Easy Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
- Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
- Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper
HARICOT VERT & GRAPE TOMATOES
Steps:
- Prepare an ice-water bath. Bring a large pot of salted water to a boil over high heat. Add the beans and cook 2 minutes. Drain the beans and plunge into ice water to stop the cooking. Drain. Alternately, thaw haricot vert at room temperature. In a large skillet, melt the butter on medium heat. Add the minced shallots and saute until tender, about 3 minutes. Add the tomatoes and cook 2 minutes. Add the beans, lemon zest, salt, and pepper. Cook until the beans are heated through, about 5 minutes.
HARICOTS VERTS IN PLUM TOMATOES
This dish looks impressive but it's very easy to prepare, so it's great for a dinner party! This is a great recipe for those of you who grow your own tomatoes and green beans. It makes more dressing than you'll need for the tomato/green bean combo....I use the extra dressing the next night on our salad.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice off the top and bottom of each tomato; remove the pulp with a spoon to create hollow cylinders, set aside.
- Trim the stem ends of the green beans.
- Steam the beans in a saucepan for 3-5 minutes or just until tender; do not overcook!
- Place 12 green beans, or as many as will fit, in each tomato; arrange the tomatoes on a serving dish.
- Combine the olive oil, vinegar, mustard, salt, and pepper in a bowl or blender container; whisk or process until smooth.
- Drizzle 1 tablespoon of the vinaigrette over each tomato.
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