An easy to make veggie salad to start off your meal. Fresh tomatoes and beans are topped with a vinaigrette made from nuts, pecorino cheese, cayenne pepper and more!
Directions for: Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette
Ingredients
Vinaigrettecup pine nuts, plus for garnish
1 cup mayonnaise
cup grated pecorino cheese, plus 2 tablespoons for garnish
1 Tbsp lemon juice
1 Tbsp Dijon mustard
4 anchovy fillets
3 dashes Worcestershire sauce
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
Salad1 lb(s) green beans, chopped
4 tomatoes, sliced
1 bunch basil, leaves torn
Directions
Vinaigrette1. In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)
2. In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside.
Salad1. Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper.
See more: Appetizer, Beans, Cheese, Legumes, Nuts, Salad, Side, Tomatoes, Vegetables, Vegetarian