FRENCH BEAN SALAD WITH TOMATOES AND RED ONION

FRENCH BEAN SALAD WITH TOMATOES AND RED ONION (for six)

Salads, vegetable, green bean salad with tomatoes and red onion 1 Salads, vegetable, green bean salad with tomatoes and red onion 2

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


  1. 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.
  2. Assemble beans, onions, tomatoes and olives in a salad bowl and chill until ready to proceed. (Mabe prepared to this point 2 to 3 hours in advance.)
  3. 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


  1. 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

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