Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

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

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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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