Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing

 Recipe

Yield:

Makes: 6 servings (serving size: 1 1/4 cups salad)

Nutritional Information

Calories 127
Fat 8.9 g
Satfat 3.5 g
Monofat 4.5 g
Polyfat 0.6 g
Protein 5 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 9 mg
Iron 1 mg
Sodium 117 mg
Calcium 58 mg

Ingredients

12 ounces cherry or pear tomatoes, halved
1 small shallot, very thinly sliced
Kosher salt and black pepper
1 fresh Thai chile, seeded and minced
1/3 cup red wine vinegar
1/4 cup plus 1 Tbsp. extra-virgin olive oil
12 ounces wax beans, trimmed
4 ounces fresh goat cheese, softened
1 tablespoon fresh lime juice
12 fresh basil leaves

Preparation

1. Season tomatoes and shallot with salt. Toss with chile, vinegar and 1/4 cup oil. Let stand for at least 15 minutes or up to 1 hour.

2. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Boil wax beans until crisp-tender, about 5 minutes. Drain, transfer to ice water and let cool to room temperature. Drain again. Cut beans into 2-inch lengths at an angle.

3. Combine goat cheese, lime juice, remaining 1 Tbsp. oil, 2 Tbsp. water and a pinch of salt in a blender. Puree until smooth. Toss with beans until well coated.

4. Place wax beans in 6 serving dishes. Transfer tomato mixture with a little marinade to beans. Season salad with black pepper, tear basil leaves on top and serve.

Note:

Jean-Georges Vongerichten,

Recipe adapted with permission from the publisher, Clarkson Potter, from Home Cooking With Jean-Georges by Jean-Georges Vongerichten and Genevieve Ko. Copyright 2011.

April 2013
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