Tomato and Wax-Bean Salad with Olive-Oil Croutons
Purple beans turn green when blanched. If you have very tender young beans, you can leave them raw as we did, if desired. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.
- Total Time:
- Yield: Serves 6 to 8
Source: Martha Stewart Living, July/August 2016
- Coarse salt and freshly ground pepper
- 12 ounces yellow wax or purple beans, or a combination, trimmed and halved crosswise if long
- 4 slices rustic bread (each 3/4 inch thick), cut into 3/4-inch cubes (about 4 cups)
- 1/4 cup plus 6 tablespoons extra-virgin olive oil
- 2 pints cherry tomatoes, halved (quartered, if large)
- 1/4 cup coarsely chopped fresh dill, plus dill flowers (optional; available at farmers' markets) and sprigs for serving
- 2 tablespoons red-wine vinegar
Bring a large pot of water to a boil. Add 1 tablespoon salt and beans and return to a boil, then cook until crisp-tender, 30 seconds to 1 minute. Drain and run under cold water, then drain again and pat dry.
Preheat oven to 375 degrees. On a rimmed baking sheet, toss bread with 1/4 cup oil; season with salt and pepper. Toast, turning occasionally, until golden brown and crisp, 15 minutes. Let cool completely on sheet, about 20 minutes.
In a large bowl, toss beans, tomatoes, dill, remaining 6 tablespoons oil, and vinegar. Add croutons. Season with salt and pepper; serve, garnished with dill flowers and sprigs.