Thursday, December 29, 2011

Green bean salad with roasted cherry tomato vinaigrette

recipe from Curtis Stone Christmas Magic with Coles freebie cookbook.

Serves 8
Preparation 15 Min's
Cooking 15 Min's

  • 200g Cherry or grape tomatoes, halved
  • 1 tbsp Olive Oil
  • 2 tsp Lemon zest
  • 2 tbsp finely chopped shallots
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 450g green beans, ends trimmed
  • 600g cherry tomatoes halved
  • 1/4 cup chopped basil
  1. Preheat oven to 210
  2. To make the vinaigrette, toss tomatoes with olive oil on a baking tray and season with salt and pepper. Roast for 10-12mins, or until golden brown. Remove and cool completely.
  3. Once cool, roughly chop tomatoes into a paste and place in a medium mixing bowl with any leftover tomato juice. Add lemon zest, shallots, vinegar and olive oil and whisk well (I threw the lot into a blender and whizzed it up). Season to taste.
  4. To make the salad, blanch beans in a pan of boiling salted water for 1-2mins, or until tender but crisp. Transfer to a bowl of ice water to cool completely. Strain and pat dry.
  5. Place beans in to serving platter and toss over the halved raw tomatoes. Gently toss with the fresh basil and the vinaigrette.

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