Green Bean and Grape Tomato Salad with Kalamata Vinaigrette

Name: Green Bean and Grape Tomato Salad with Kalamata Vinaigrette
Yield: Makes 8 Servings
Ingredients: 1/2 cup pitted Kalamata olives or other brine-cured black olives; 2 shallots, finely chopped; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon anchovy paste; 2 1/2 teaspoons grated lemon peel; 1 teaspoon chopped fresh thyme; 1/2 teaspoon dried crushed red pepper; 2/3 cup extra-virgin olive oil; 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces; 1 pint grape tomatoes, left whole, or cherry tomatoes, halved

By Rick RodgersPhotography by Leo Gong

June 30, 2001

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Recipe notes