Green Bean and Cherry Tomato Salad

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Time: About 30 minutes Yield: 3-4 servings

1 small shallot, finely chopped
zest of one lemon
1 tsp. kosher salt plus more as needed
½ tsp. ground black pepper plus more as needed
3 Tbs freshly squeezed lemon juice (from 1½ -2 lemons)
¼ c. olive oil
1 pound green beans, ends trimmed
1 pint cherry tomatoes, halved
¼ c. finely chopped parsley leaves and stems

Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside.

Meanwhile, make the dressing. Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.

Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels. Cut into 2" lengths if you like.

Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.

 

Adapted from Chow.com