This past weekend I had the pleasure to cater a wedding! One of the side dishes I made was a cold green bean salad served with a lemon vinaigrette and golden/red grape tomato. This was great as a cold side dish to add some texture and flavor contrast to the deep, rich, fall flavors from the rest of the menu.
To make this plate:
- Shock the green beans ( add them into boiling water for about 5 mins take them out and place them in ice water)
- Make a lemon vinaigrette
- Slice grape tomatoes in half
- Sprinkle lemon zest on top of salad and mix together.
Lemon Vinaigrette
- ½ cup good olive oil
- 4 tbsp. lemon juice
- 1 tsp seasonings ( salt, black pepper, dried herbs)
- Whisk together or shake until it is smooth and thick.