FRENCH BEAN SALAD WITH TOMATOES AND RED ONION (for six)
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1-½ pounds French beans, washed and trimmed
1 large or 2 small red onions, peeled and thinly sliced (fennel bulbs, washed and trimmed, may be substituted for a more French result)
1 pint cherry or grape tomatoes, washed and halved
handful of fresh chervil or parsley, finely chopped
6 ounces (about 1 cup) small black Mediterranean-type black olives, pitted
garlic-basil vinaigrette (recipe follows)
12 to 18 anchovy fillets (packed in oil)
3 medium-sized eggs, hard boiled
1-½ tablespoons fresh basil, finely chopped
- Cook the beans in a large quantity of boiling salted water until they are tender but still a little firm (4 to 5 minutes after the water returns to a boil). Refresh thoroughly under cold running water, drain and set aside.
- Assemble beans, onions, tomatoes and olives in a salad bowl and chill until ready to proceed. (May be prepared to this point 2 to 3 hours in advance.)
- Drain the anchovy fillets and dry them on paper towels. Toss salad with vinaigrette and decorate with anchovy, quartered hard boiled eggs and chopped basil
GARLIC-BASIL VINAIGRETTE
3 large cloves garlic, peeled
6 to 8 fresh basil leaves, washed and patted dry
¼ cup olive oil
3 tablespoons wine vinegar
salt and freshly ground black pepper to taste
- Smash the peeled garlic with the side of a heavy knife or bottle, then pound it with the basil, adding the olive oil, drop by drop, to make a fine paste. Add the vinegar and season with salt and pepper.
adapted from Simone Beck, Simca’s Cuisine