1# Fresh Green Beans, trimmed 4 Scallions, sliced 2 T Shallots, minced 4 cloves Garlic, minced 2 tsp. Fresh Rosemary, minced** 1 T Olive Oil 1 1/2 c. Grape Tomatoes, halved Salt & Pepper to taste 2 T fresh Basil, chiffonade*** Blanch beans in boiling water for 1-2 minutes then shock in ice water. Saute […]
1# Fresh Green Beans, trimmed
4 Scallions, sliced
2 T Shallots, minced
4 cloves Garlic, minced
2 tsp. Fresh Rosemary, minced**
1 T Olive Oil
1 1/2 c. Grape Tomatoes, halved
Salt & Pepper to taste
2 T fresh Basil, chiffonade***
Blanch beans in boiling water for 1-2 minutes then shock in ice water.
Saute scallions, shallot, garlic & rosemary** in oil until softened.
Allow to cool slightly.
Add the tomatoes and beans & toss to coat.
Season with salt & pepper.
Place on a platter or in a bowl & garnish with basil chiffonade.
Serve room temperature.
** You may substitute dried “Provencale Herbs.” Crush 1 tsp. in with the salt & pepper.
***To chiffonade basil, stack the leaves & roll like a cigar. Cut across to make ribbons of basil.