Green Bean and Tomato Salad

Fresh flavors for your fall prelude.

Because we know our superfan Jayn has been dying for a quick and easy salad we whipped this one up to celebrate the end of summer’s pickin’s that we got from our CSA. Minimal cooking maximizes each ingredient’s flavor to help ease the transition that no one really wants to make from summer to fall. Make this as a subtle but capable counter to roasted meats or just as a light complement for your end of the season barbeques.

Equipment Needed: 3 QT Pot, Frying Pan, Mixing Bowl, Chef’s Knife, Cutting Board

Serving Suggestion: Family Style

Servings: 4-6

Suggested Wine Pairing: Chenin Blanc, Pinot Grigio, Grüner Veltliner

Suggested Beer Pairing:  Pilsner, Light Lagers, Wheat Beer

Ingredients:

  • 2 C fresh green beans (about $2.99/lb)
  • 1 C cherry tomatoes (about $2.99/lb)
  • 1 lemon ($0.50/each)
  • 1/2 C raw almonds ($6.99/lb)
  • 3 TBSP extra virgin olive oil ($9.99/32 oz)
  • 1 TBSP white vinegar or white balsamic vinegar ($1.99/32 oz)
  • Salt
  • Black Pepper

Preparation:

  • Fill your pot 3/4 full with water and place it over high heat. As your water is coming to a boil wash your green beans thoroughly. Snap off both ends of each bean.  Add them to the pot and blanch them (read: let them boil) for 3 minutes.
  • While your beans are boiling, prepare an ice bath in a mixing bowl by adding ice and cold water until it’s 3/4 full. Once the beans are done shock them by putting them in the cold bowl and let them sit for 2 minutes. Remove and dry the beans and set them aside while you prep the rest of the salad.

Shock your beans in the ice bath to preserve their crunch and vibrant color.

  • Wash the tomatoes, cut them into quarters and toss them in your mixing bowl. Mince the garlic clove and toss it in too. Add the green beans, drizzle with about 2 tablespoons of extra virgin olive oil and squeeze in the juice of half a lemon. Stir everything together and let it sit in the fridge for about an hour to meld the flavors.

Cut the "larger" tomatoes into quarters but halves are fine for the smaller ones; just keep them bite-sized.

Brighten things up with some lemon juice.

  • Right before you’re ready to serve the salad, place your frying pan over medium heat and once it’s warm add the almonds. Stir them constantly until they’re lightly toasted (about 5 minute). Transfer them to your cutting board and, while carefully minding your fingertips, sliver the almonds as best you can. Sprinkle them across the top of the salad and give everything a pinch of good sea salt if you’ve got some. Savor summer while you can.

Toasted almonds help ground the dish with just the rich amount of rich nuttiness.

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