Brought to us by Paul
This salad is the essence of summer. Bright green beans, plump cherry tomatoes and crunchy fried shallots shine in their simplicity. Use different colored tomatoes to give this salad a colorful flair.
2 lbs. blue lake green beans, cleaned and stems removed
1 lb. cherry tomatoes
1/2 lb. shallots
canola oil for frying
1/4 c. sherry vinegar
1 tsp. dijon mustard
1/2 clove garlic, minced
1/4 tsp. crushed red pepper
1/2 tsp. dried italian herbs
2 T honey
3/4 c. extra virgin olive oil
salt and pepper
Blanch green beans in plenty of salted water until crisp-tender, 1-2 minutes. Remove to ice water to shock and set color. Drain and set aside. Peel and cut shallots in half, then slice thin. Set aside about a tablespoon for vinaigrette. Heat canola oil to 350 degrees, and fry shallots in batches, taking care not to overload. Fry until golden brown, drain on paper bag and season with salt. Cut cherry tomatoes in half and set aside.
For vinaigrette: Combine vinegar, garlic, reserved shallot, crushed pepper, herbs, honey and mustard in a blender. Blend and slowly add olive oil until incorporated, adding a little cold water if it gets too thick. Season to taste with salt and pepper.
Toss beans and tomatoes with vinaigreet and a little salt and pepper to taste. Pile high on a platter and garnish with the fried shallots.
Source – Speakeasy Dining
