Receta Tomato-green bean salad with shallot dressing: two recipes
Tomato and green bean salad with shallot dressing
Two recipes for the price of one today.
Yeah, you're welcome.
I don't know about you, but I'm a big fan of dishes I make for dinner that can double as lunch the next day. Dinner-cum-lunch.
Which is probably why I eat pasta way too much.
Well, that and the fact that I'm Italian. Clearly it's in my blood.
This tomato and green bean salad started its life as a warm side dish for some honey and lemon glazed chicken breasts, baked on a bed of rosemary (if I hadn't forgotten to take pictures of it, you might have seen that as part of this post as well. But I did so you're not. It happens more than you might think.).
But the leftovers did not seem substantial enough for lunch, all by itself. It needed a little boost of protein.
(Normally this is where I would add bacon or sausage, right? HA! Not today.)
So I added some cooked chicken to the salad and let it all marinate in the shallot dressing for about 15 minutes.
I'm using Mason jars a lot now in place of plastic storage containers. Way cooler.
It made a most excellent lunch.
PS: Remember this one when you start getting more green beans than you can handle in your CSA share box. Speaking of which, don't forget to ask for recipe or preparation suggestions via the Ninja Rescue when you get your next box.
PPS: The shallot dressing is so good, I'd recommend doubling the recipe and saving half to use later in the week on a spinach salad.
- Tomato and Green Bean Salad with Shallot Dressing
- For the dressing, whisk together the following ingredients:
- 2 tablespoons minced shallots
- 2 tablespoons red wine vinegar (I bet sherry vinegar would be a great substitution)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sugar
- 3-4 tablespoons olive oil
- For the side salad, combine the following ingredients in a large bowl and toss them with the shallot dressing:
- 2 cups halved cherry or grape tomatoes (about 1 pint)
- 8 ounces trimmed green beans, steamed for about 5 minutes
- 1-2 tablespoons capers
- Salt and pepper to taste
For the lunch salad, add several ounces of cooked chicken.