Description
We’ve taken two stars of the summer produce bounty and paired them up in a winning, and effortless hot-weather side dish. Choose whichever bush beans you like: haricot vert, wax beans or simply green string beans. Then steam them only until they are crisp-tender. Then pile them atop a carnival of sliced tomatoes. All that is needed to bring out their best is a generous splash of olive oil, fresh goat cheese, black pepper and garden fresh herbs.
Ingredients
Units
Scale
- 4 cups trimmed bush beans such as string beans, wax beans or haricot vert
- 4 slicing tomatoes
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red or white wine vinegar
- Morton Celtic Sea Salt, to taste
- freshly ground pepper, to taste
- 3 tablespoons mixed chopped herbs such as dill, basil, tarragon and chervil
- 4 ounces fresh goat cheese (chevre), crumbled
Instructions
- Bring an inch of water to a boil in a medium saucepan fitted with a steamer attachment over high heat. Set a bowl of ice water next to the stove. Add beans, cover and steam until crisp tender, 3 to 5 minutes. Carefully remove beans and plunge into the ice water. Drain and pat dry with paper towels.
- Slice tomatoes and arrange in a circle on a large platter leaving space in the center. Pile the green beans in the center. Drizzle the oil and vinegar over the beans and tomatoes. Sprinkle with salt and pepper. Sprinkle with herbs and goat cheese.
Notes
MAKE AHEAD: Cook and blanch the green beans up to three days ahead. Keep chilled in an airtight container. Combine vinaigrette ingreidients in a small jar.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1/6 batch
- Calories: 153
- Sugar: 5 grams
- Fat: 11 grams
- Carbohydrates: 13 grams
- Fiber: 3 grams
- Protein: 5 grams