Wax Bean and Cherry Tomato Salad with Goat Cheese Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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