This recipe is also from the Fine Cooking, "Big Buy" magazine I picked up. It looked so colorful & healthy, I wanted to try it. As I have said before, I am a big fan of fresh mozzarella, tomato & basil...so, this one drew me in right away.
As the summer is coming to an end, we also have an abundance of tomatoes & basil in the garden. This is a great way to use some up.
All of the elements of this salad can be made ahead of time & assembled when serving.
Begin with 2 pounds of slender green beans. Here, I used a mixture of green beans & yellow wax beans. Trim any long ends off, wash & set aside. Next, you'll need a loosely packed cup of fresh basil leaves,
& 2-3" long strips of lemon zest. Bring a large pot of water to a boil. Place the basil & lemon zest strips in a colander,
& once the water is boiling, dip them in & blanch for about 5 seconds.
Remove from the colander & place the basil in the bowl of a mini food processor, or blender. Coarsely chop the lemon zest,
& add that in as well, along with the juice of 1 lemon & a 1/4 teaspoon of kosher salt.
Pulse a few time to combine.
With the motor running, slowly add in a 1/3 cup of olive oil & puree until smooth.
Transfer the dressing to a bowl & cover until ready to use. Bring the pot of water back up to a boil & add 2 tablespoons of kosher salt. Blanch the green beans for 3-4 minutes, or until tender, yet still crisp.
Drain & rinse under cold water until they reach room temperature, or colder. Set aside, or refrigerate until ready to assemble the salad.
Next, rinse & spin dry 2 generous cups of baby arugula,
halve 1 pint of cherry tomatoes & halve 10 ounces of small mozzarella balls (aka, ciliegine). I didn't have enough in hand. But, I did have some of the very small variety (aka, perlini), so I used some of those as well.
When ready to serve, combine the arugula, tomatoes, mozzarella & beans in a large serving bowl, toss with the basil dressing & serve.
Green Bean Salad with Arugula, Tomatoes & Basil DressingAdapted from Fine Cooking Magazine, "Big Buy" Edition, 2009
1 cup loosely packed basil leaves
2 strips lemon zest about 3" long & 1/2" wide
1/3 cup extra-virgin olive oil
1/2 lemon, juiced
1/4 teaspoon kosher salt
2 pounds fresh slender green beans
2 generous cups baby arugula
1 pint cherry tomatoes, halved
10 ounces small fresh mozzarella balls (ciliegine), halved
Fill a large pot with water & bring to a boil. Place the basil leaves & the lemon zest strips in a small colander & dip them in the boiling water to blanch, for about 5 seconds. Turn the heat off, but leave the pot of water on the stove.
Place the basil in the bowl of a mini food processor, or blender. Coarsely chop the lemon zest & add that to the basil, along with the lemon juice & salt. Pulse a few times. With the motor running slowly pour in the olive oil & puree until smooth. Pour the dressing into a small bowl & cover until ready to use.
Bring the pot of water back up to a boil & add in 2 tablespoons of kosher salt. Blanch the green beans for 3-4 minutes, or until tender, yet still a bit crisp. Drain & rinse with cold water until the beans are room temperature, or colder.
In a large serving bowl, combine the arugula, tomatoes, mozzarella & green beans. Toss with the basil dressing right before serving & season with additional salt & pepper, if desired.
Click here for the printable recipe.