Wednesday Lake Side Menu – Grilled Portobello Sandwiches, Fruit Salad, Balsamic Tomato and Basil Salad, and Green Beans and Roasted Tomato Salad
Farm Share Produce – Golden Rave Tomatoes, Green Beans
Green Beans and Roasted Tomato Salad
Adapted from http://www.epicurious.com/recipes/food/views/Green-Bean-and-Roasted-Tomato-Salad-14065
8-10 Golden Rave Tomatoes or 4 plum, cut into 4 slices lengthwise
12 oz. Green Beans, trimmed
2 T orange juice
½ t lemon juice
Zest of half a lemon
½ t Dijon mustard, heaping
2 T extra-virgin olive oil
1 t minced shallot
Preheat oven to 450° F. and lightly grease a baking sheet.
Arrange tomatoes in one layer on baking sheet and season with salt and pepper. Roast tomatoes in middle of oven 15 minutes, or until edges are browned, and cool.
While tomatoes are roasting cook beans in salted boiling water 3 minutes, or until crisp-tender. In a colander drain beans and rinse under cold water until cool. Drain beans and pat dry.
In a bowl whisk together juices, zest, mustard, oil, shallot, and salt and pepper to taste.
Reserve 5 or 6 roasted tomato slices. Toss the green beans, remaining tomatoes and dressing together. Arrange reserved slices on the top of the salad.
NOTE: the original recipe uses orange zest, but we prefer lemon over orange. Also, the original recipe puts the greens beans and tomatoes over mixed greens. Since I was taking it to the lake I treated it much more as a green bean salad.