1. For the salad: 2. Bring a medium pot of salted water to boil. Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes. 3. Scoop them into a large bowl of ice water. 4. Once they are cool, drain well. (This can be done one day ahead. Wrap them in a clean kitchen towel and refrigerate.). 5. Cut the peach in half and remove the pit. Cut into thin slices and add to a salad bowl. 6. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl. 7. Add the basil and drizzle with dressing (you won’t need all the dressing.). 8. For the dressing: 9. Finely mince the shallot. Place in a bowl or in a glass jar with a lid. 10. Pour in the vinegar and the lemon juice. 11. Add a pinch of salt and a few grinds of pepper. 12. Mix well. 13. Drizzle in the olive oil and whisk or shake well. Taste and adjust seasoning as needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
