I went to the Oak Park neighborhood farmer’s market last Saturday. It’s new, it’s small…..I mean really small. I think there were only about 5 food booths there. I think the food booths were outnumbered by the neighborhood association booths. Hopefully more farmers will come, because I like having the option to go on Saturday if I’m busy Sunday when the big market is.
Anyway, I still managed to leave with a giant bag of produce, including the strawberries I made yesterday’s strawberry sauce from, as well as these nice yellow and green beans and orange tomatoes. I really like to eat the green beans cold with vinaigrette in the summertime. Hot weather = Cold food. And this dish is nice because you can make it in advance and it just gets tastier.
So, I used green beans and wax beans. Use whatever beans you want. Purple, green, whatever’s around. Same with tomatoes. Or you can use slivers of red pepper. I have sliced sweet onions but red onions are nice too. Mix it up!
Blanch the beans and rinse them in cold water until they’re completely cool. Halve the tomatoes and slice the onions thinly. Place all into a large bowl.
For the vinaigrette, mince a clove of garlic, add the juice of a lemon, and a Tbsp of Dijon mustard. And salt and pepper of course.
Whisk in the olive oil until emulsified (thickened). The ratio for a vinaigrette is 1 part vinegar or lemon juice to 3 parts oil.
Toss the vegetables with the dressing. Taste and season with salt and pepper. You can serve it immediately or store it for later.
The leftovers make good lunch, too.
Green Beans and Tomatoes in Vinaigrette
Green and/or wax beans, approximately 1 lb.
cherry tomatoes, approximately 1 cup, halved
thinly sliced red or sweet onion, approximately 1 cup
juice of 1 lemon
1 Tbsp Dijon
1 clove garlic, minced
approximately 1 cup olive oil (using the 1-to-3 parts ratio for vinaigrette)
salt and pepper
In a large pot of boiling, salted water, cook the green beans until done but still crisp. Drain and rinse with cold water until fully cooled. Place in a large bowl with the halved tomatoes and sliced onion. Set aside while you make dressing.
Squeeze lemon juice into a medium bowl. Add the Dijon, minced garlic and a bit of salt and pepper. Mix. Slowly drizzle in olive oil while whisking, until mixture is emulsified (thickened). The amount of olive oil may vary, depending on the juice of the lemon. The acid/oil ration is 1 part acid (in this case, lemon juice) to 3 parts oil. Taste the dressing for seasoning, adding salt and pepper if necessary.
Toss the vegetables with the dressing, and taste again for seasoning. Serve immediately or cover and serve later. The vegetables become even more flavorful when allowed to marinate in the vinaigrette for a while.