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

Adam Perry Lang
April 2005

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Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The cider dressing and blanched green beans can be refrigerated separately in airtight containers overnight.

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