Green Bean Salad with Tomatoes, Arugula and Basil dressing

Posted

from Fine Cooking
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 green beans, trimmed (long ones snapped in half)
  • 2 cups arugula, rinsed and spun dry
  • 2 cups cherry tomatoes, 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
Directions:
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.