Diced raw onions make this refreshing salad extra crisp and pungent. Adam Perry Lang sometimes likes to substitute smoky cooked onions; he'll loosely wrap sweet, peeled cipollinis in foil and barbecue them alongside meat for at least 1 hour, or until tender.
Plus: More Vegetable Recipes and Tips
2 tablespoons cider vinegar
1 small shallot, coarsely chopped
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 tablespoons boiling water
1 pound green beans, trimmed
2 pints grape tomatoes, halved
1 large Granny Smith apple—peeled, cored and cut into 1/4-inch matchsticks
1/2 small red onion, thinly sliced
2 tablespoons chopped flat-leaf parsley
2 tablespoons minced chives
How to Make It
In a blender, combine the cider vinegar with the shallot, mustard and salt and puree. With the machine on, gradually add the olive oil until blended, then mix in the boiling water.
In a large saucepan of boiling, salted water, cook the green beans until barely tender, about 4 minutes. Drain the beans and spread them out on a paper towel-lined baking sheet; let cool.
In a large bowl, toss the green beans with the tomatoes, apple, onion, parsley and chives. Add the dressing, toss well and serve.
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