Author Notes: Instead of just snacking on them like carrot sticks (they are that sweet) I wanted to enjoy the flavour, richness, elegance and greenness of the wide, flat green beans that are in season now. Who knew they are called Romano beans? This is one of those super-easy recipies that is a great light lunch (with crusty bread) and also a great side dish alongside pork filet or braised chicken. It takes minutes to make and is delicious. Enjoy! - nogaga
Serves 2 as a side dish
- 1 bunch fresh and crisp romano beans
- 2 clves pink fresh garlic
- 6 cherry plum tomatoes
- 1 tablespoon mustard-- preferably hot pepper mustard, but any nice smooth not sweet mustard will do
- 3 tablespoons olive oil
- 1 1/2 tablespoon red wine vinegar
- You get to use your mortar and pestle for this one! Lightly smash the plum cherry tomatoes. You do not want them to become a pulp, but you want them thoroughly deseeded and juiced. Pour this, skins and all, into the bowl you'll be using for the salad.
- Smash the garlic, either in the same mortar and pestle or using a meat hammer. Add to tomatoes.
- Whisk together the mustard, olive oil and vinegar, and pour over the crushed tomatoes and garlic.
- Boil abundant salty water. Blanch the beans. They shouldn't stay in the water for not much more than three minutes or so-- you want them to retain crunch but not be a challenge, and you want to emphasize their fresh flavour. Once you've removed them from the water, snip off their pointy ends and slice into inch-long pieces. Place, still hot, onto the tomato-garlic vinaigrette, and mix.
- Enjoy! This salad is great still slightly warm.