Bean Salad Recipe
Dragon tongue, gigante, haricot vert, spiced almonds, slow roasted tomato vinaigrette
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Ingredients
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Salad Base
Vinaigrette
Method
Preparation
- 1
Roast the Tomatoes
Preheat the oven to 375°F (190°C). Halve the cherry tomatoes and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until soft and caramelized.
- 2
Cook the Beans
In a pot of boiling salted water, cook the dragon tongue beans and gigante beans for about 5-7 minutes until tender. Add the haricot vert in the last 2 minutes of cooking. Drain and rinse under cold water to stop the cooking process.
- 3
Assembly
- 4
Combine Ingredients
In a large bowl, combine the cooked beans, spiced almonds, and vinaigrette. Toss gently to coat all the ingredients evenly.
- 5
Serve
Serve the bean salad chilled or at room temperature, garnished with additional basil if desired.
