Green Bean And Tomato Salad
- 1/2 kg green beans
- sea salt
- 3-4 tblspn extra virgin olive oil
- 200g firm ripe tomatoes
- 1 garlic cloves, bruised
- 1 tblspn lemon juice
- black pepper
- basil leaves
- Top and tail beans. Wash and cook uncovered in plenty of boiling salted water until al dente. Remember to add a good deal of salt to the water, as green beans can very insipid. Drain, refresh quickly under running cold water. Blot with kitchen paper and dress with a third of the olive oil. Leave to cool.
- While the beans are cooking, drop the tomatoes into the same pan. Count to 10 the retrieve them and plunge into cold water. Skin them and cut them and cut them into wedges, discard the seeds.
- Put the rest of the oil, the garlic, lemon juice and plenty of pepper in a bowl and leave to infuse for at least an hour. (??)
- Remove garlic from sauce and pour over the beans and tomatoes
green beans, salt, olive oil, firm ripe tomatoes, garlic, lemon juice, black pepper, basil
Taken from www.epicurious.com/recipes/member/views/green-bean-and-tomato-salad-1265231 (may not work)