Green Beans With Warm Tomato Vinaigrette
Adapted from a recipe in Lee Bailey's Tomatoes, published in 1992 by Clarkson N. Potter.
- Servings: Makes 6 servings and 1 1/2 cups dressing.
This recipe was adapted from a recipe by Lee Bailey in his 1992 book, Lee Bailey's Tomatoes. It's a perfect way to use the bounty of late summer tomatoes and can bring new flavor to any favorite green vegetable -- green beans, chunks of steamed zucchini, or yellow beans -- or served alongside a plain white fish.
This dressing would also be a perfect partner to hearts of romaine lettuce that have been cut in half and slightly charred in a cast iron grill pan.
- 2 pounds green beans or haricots verts
- 1/4 cup olive oil
- 1/4 cup finely minced red onion
- 2 medium garlic cloves, finely minced
- 1 1/2 cup peeled, seeded and finely chopped tomatoes (local in-season NJ tomatoes are ideal)
- 1/4 cup red wine vinegar
- 2/3 cup dry white wine
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons finely minced cornichons or baby gherkins
- 3 tablespoons small capers, rinsed and drained
- In a small saucepan, heat the oil and add the finely minced red onion and garlic. Cook over low heat until the onions are wilted and the garlic is soft. Do not brown.
- Add the tomatoes and simmer for 5 minutes.
- Add the vinegar, wine, salt and several grinds of black pepper. Simmer for another 15 to 20 minutes until the mixture is reduced to a thick sauce.
- Remove from the heat and add the minced cornichons and capers. Stir to combine.
- Taste and adjust for salt and pepper. Do not add more salt until after adding the cornichons and capers since these will also add salt.
- While the vinaigrette is reducing, rinse and trim the green beans, leaving them whole.
- In a large pot of salted boiling water or in the microwave, cook the beans until they are tender.
- Drain and let cool to room temperature.
- Place the room temperature beans in a serving bowl.
- Drizzle the warm vinaigrette over the beans.
- Serve immediately.