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Green Bean And Roasted Tomato Salad
Recipe By : Gourmet April 1997
Serving Size : 2 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Salads & Salad Dressings To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 plum tomatoes -- each cut lengthwise
-- into 4 slices
1/4 pound haricots verts -- or small green
-- beans, trimmed
2 tablespoons fresh orange juice
1/4 teaspoon fresh lemon juice -- or to taste
1/4 teaspoon freshly grated orange zest
1/4 teaspoon dijon mustard -- or to taste
1 tablespoon olive oil
1 teaspoon minced shallot
1 cup mixed baby salad greens
Preheat oven to 450ø F. and lightly grease a baking sheet.
Arrange tomatoes in one layer on baking sheet and season with salt and pepper.
Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and c
ool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or un
til crisp-tender. In a colander drain beans and rinse under cold water until c
ool. Drain beans and pat dry.
In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepp
er to taste.
Arrange tomatoes, overlapping them, on 2 plates and mound mixed baby salad gree
ns and beans on top. Drizzle salads with vinaigrette. Serves 2 as a first cou
rse or side dish.
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