Our Chef's Recipes

Green Bean and Tomato Salad with Basil Vinaigrette
Serves 6

• 1 large shallot, thinly sliced
• 2 tabs red wine vinegar
• 1 tab Dijon mustard
• ¼ tsp salt
• 1 tsp freshly ground pepper
• ¼ cup extra-virgin olive oil
• 360 gm (¾ lb) thin green beans, trimmed
• ¼ cup finely shredded basil
• 500 gm (llb) red and yellow cherry tomatoes, halved

In a medium bowl, cover the shallots with vinegar and leave for 2 – 3 hours or overnight. Whisk in the mustard, salt and pepper. Gradually whisk in the olive oil.

In a large pan of boiling salted water, cook the green beans until tender but still firm to the bite, 1½ – 2 mins after the water has returned to the boil. Drain, rinse under cold running water and drain well.

Stir the basil into the dressing. In a bowl, toss the beans with half the dressing. Arrange them around the rim of a large platter. Toss the tomatoes with the remaining dressing and mound them in the centre of the beans.