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Recipe for green bean and tomato salad with basil vinaigrette

Serves 8


1clove garlic
1small shallot, chopped
2tablespoons red wine
1tablespoon Dijon mustard
1teaspoon sugar
Salt and pepper, to taste
½cup vegetable oil
¼cup packed fresh basil leaves

1. In a blender, pulse the garlic and shallot until chopped. Add the vinegar, mustard, sugar, salt, and pepper. Blend well.

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2. Slowly drizzle in the oil and work until the mixture emulsifies. Add the basil and pulse until combined. Taste for seasoning and add more salt and pepper, if you like.


Salt, to taste
pounds green beans, stem ends trimmed
4large ripe tomatoes, cut into -inch-thick slices
8fresh basil leaves (for

1. Bring a large pot of salted water to a boil. Add the beans and cook for 3 minutes or until they are tender but still crisp. Fill a large bowl with ice water. Drain the beans and transfer to the ice bath. Drain and dry with paper towels.

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2. In a bowl, toss the green beans with enough of the vinaigrette to moisten them. On a platter, arrange the tomatoes, slightly overlapping, in a circle. Pile the beans in the center and sprinkle with more dressing, if you like, salt, and basil. Adapted from Miss Fork

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