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Recipe

Green Bean Salad with Tomatoes, Arugula & Basil Dressing

Scott Phillips

Servings: eight.

Ingredients

  • 1 cup loosely packed basil leaves
  • 2 strips lemon zest about 3 inches long and 1/2 inch wide, white pith removed
  • 1/3 cup extra-virgin olive oil
  • Kosher salt
  • 2 lb. fresh slender green beans, trimmed (long ones snapped in half)
  • 2 cups arugula, rinsed and spun dry
  • 2 cups cherry tomatoes (about 3/4 lb; preferably a mix of red, orange, and yellow), halved
  • 1-1/2 cups (10 oz.) 1-inch-diameter fresh mozzarella balls (ciliegine), halved
  • 1 Tbs. fresh lemon juice; more to taste
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 30
      Sodium (mg): 410
      Carbohydrates (g): 10
      Fiber (g): 4
      Protein (g): 8

Preparation

  • Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the water in the pot with the cover on.

    Roughly chop the lemon zest. Put the basil and lemon zest in a blender and pulse a few times. With the blender running, pour the olive oil through the lid’s fill hole and purée until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover. Refrigerate until ready to assemble the salad.

    Return the water to a boil over high heat. Add 2 Tbs. salt and the beans. Cook until the beans are crisp-tender or fully tender, depending on your preference, 4 to 6 minutes. Drain and rinse with cold water. Spread the beans on a large rimmed baking sheet and refrigerate to cool completely. If making more than an hour ahead, cover and refrigerate.

    In a large bowl, combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice. Season to taste with salt and pepper and more lemon juice.

Make Ahead Tips

You can cook the beans up to a day ahead, just spread them out on a rimmed baking sheet, cover, and refrigerate. The basil dressing can also be made a day ahead. Wait to combine the beans and dressing until just before serving.

Reviews

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Reviews

  • mickysingh | 07/08/2017

    As salad is good for health , but u dress it very beautifully ...

  • User avater
    magstoria | 07/15/2012

    We made an evening meal out of this delightful summer salad. Add some crusty bread to mop up the basil dressing, and a glass of white wine...perfect!

  • jng000 | 07/28/2008

    The basil dressing is excellent. Perfect summertime fare.

  • AndieReid | 05/17/2008

    This salad is a little fussy to make, with the blanching and processing and boiling and cutting and such. But I did think it was worth it. The basil oil really imparts a lot of delicious flavor to the salad and it's a great side dish for a warm day.

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