My mother loved serving this delicious salad of tender green beans, olive oil, vinegar & tons of fresh mint. She used to add a small amount of breadcrumbs to the dressing which helped the vinaigrette stick onto the green beans.
A great childhood memory!
Green Bean Salad
my mother loved serving this delicious salad of tender summer beans, olive oil, vinegar & tons of fresh mint. She used to add a small amount of breadcrumbs to the dressing which helped the vinaigrette stick onto the green beans.
A great childhood memory!
Prep Time: 2o min to assemble
Cooking Time: 30 min to marinate
Yield: 4 portions
Ingredients
1 lb. Green beans, stem end snipped off
Dressing:
2 oz. Red wine vinegar
6 oz. Olive oil
1/2 tsp Kosher Salt
t.t. Black pepper
1 oz. Garlic, sliced thinly
4 oz. Mint, chiffonade
2 Tbsp Breadcrumbs
How to make Summer Heirloom Tomato Salad
Step 1 Cooking the beans
Boil the beans separately in salted, boiling water, when the beans are tender (about 6 minutes), shock in ice water and drain. Reserve.
Step 2
Whisk all of the salad dressing ingredients together, add the green beans and toss so that the beans are all covered with the dressing. Marinate for 30 minutes and enjoy.
