Heirloom Tomato, Basil and Haricots Verts Salad Recipe
Posted on 3rd of May, 2010 by Lévana
Heirloom tomates are expensive, but one taste of these magnificent and whimsically-shaped and -colored gems will explain why: For an occasional treat, slice ‘em, drizzle ‘em with some great olive oil, sprinkle ‘em with delicious sea salt, and you’re good to go, all the way up there with chocolate and ice cream! In this wonderful salad with so much delicious stuff going on, I have no quarrel with a good quality bottled roasted peppers.
Haricots verts are slender and firm versions of string beans. Thrown in Artichoke hearts and nicoise olives will be wonderful too!
1 pound haricots verts, fresh or frozen
4-5 medium heirloom tomatoes, cut in wedges
1/2 cup basil leaves, packed, cut in ribbons
4-5 bottled roasted red peppers, cut into strips
1/3 cup very good olive oil
1/4 cup wine vinegar, or less to taste
Ground pepper and grey salt to taste (settle for plain sea salt)
Bring water to boil in a pot and add the haricots verts. Cook 3-4 minutes. Drain and rinse under cold water. Mix all ingredients. Serve alone or on a bed of watercress or arugala.