Fine green bean and tomato salad with salsa verde

Fine green bean and tomato salad with salsa verde

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
250g fine green beans
125g cherry tomatoes

For the salsa verde dressing

Quantity Ingredient
1/2 shallot
40ml white wine vinegar
50ml olive oil
1 tablespoon capers
1/2 lemon
small bunch parsley
1/2 teaspoon caster sugar
salt
freshly ground black pepper

Method

  1. Top the green beans. Bring a large pan of salted water to the boil, add the beans and blanch for 3–4 minutes, then refresh them in cold water. Drain well and pat dry with kitchen paper.
  2. Cut the cherry tomatoes into halves or quarters, depending on their size; set them aside.
  3. To make the salsa verde dressing, peel and finely chop the shallot, place in a large bowl and whisk in the wine vinegar and olive oil. Rinse, drain and finely chop the capers. Finely grate the zest from the lemon and squeeze the juice; set aside. Finely chop enough parsley leaves to give you 2 tablespoons, then stir into the dressing with the capers and lemon zest. Season with the sugar, and salt and pepper.
  4. Add the tomatoes and beans to the dressing in the bowl and toss to make sure everything is well coated. Add lemon juice to taste and adjust the seasoning.

Variation

  • Fine green bean salad with coriander and chilli Omit the lemon zest and capers. To the dressing, add the finely grated zest of ¼ lime, ¼ red chilli, finely chopped, and 1½ tablespoons chopped coriander leaves.
Tags:
Leiths School of food and wine
cookery course
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