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June 10, 2006
Provencal Green Bean and Tomato Salad
I have no idea if this dish actually resembles anything actually eaten in Provence. But I was going for a sort of Provencal combination of flavors. This makes a really quick and scrumptious side dish. It made me do the happy dance when I tasted it.
Ingredients
- 3/4 lb. green beans, trimmed into 1 to 1.5 inch lengths.
- 1 container cherry tomatoes, halved (the tomatoes, not the container)
- Juice of 1/2 lemon
- A few sprigs of fresh herbs, minced. (I used fresh chervil. I'd never tasted chervil before. It's a lot like tarragon, with maybe a hint of dill. I like it, but you could use parsley, basil, tarragon, thyme, or probably even mint, and I think the salad would still work.)
- One decent-sized shallot, minced
- olive oil
The Steps
- Blanch the green beans in a pot of simmering salted water for about 1 minute. Drain and run under cold water to cool. (Note: this produced green beans that were still very crunchy and raw tasting - it you want them more cooked, increase the time.)
- Toss the beans, tomatoes, shallot, herbs, and lemon juice together in a bowl. Drizzle in olive oil to taste. Crumble in the goat cheese, and toss again.
Posted by spaceling at June 10, 2006 07:17 PM
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