Plant Oriented Cooking

RECIPE: Green Bean and Cherry Tomato Salad with Parsley

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  • 2 pounds green beans, ends trimmed
  • 2 pints (1 pound) cherry tomatoes, halved
  • 2 tablespoons finely chopped shallot (from about 1 medium shallot)
  • 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
  • 2 teaspoons kosher salt, or as needed
  • 1 teaspoon freshly ground black pepper, or as needed
  • 6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup finely chopped fresh Italian parsley leaves and stems


  1. Blanche the green beans
  2. Whisk a vinaigrette with shallot, lemon zest, lemon juice, olive oil
  3. Combine the beans, tomatoes, and parsley in a large bowl
  4. Pour in the dressing, and toss to coat thoroughly
  5. Taste and add more salt and pepper as needed




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