Green Bean Salad With Arugula, Tomatoes & Basil Dressing

1. 1

   Fill a large pot with water and bring to a boil. Place the basil leaves and the lemon zest strips in a small colander and dip them in the boiling water to blanch for about 5 seconds. Turn the heat off, but leave the pot of water on the stove.

2. 2

   Place the basil in the bowl of a mini food processor, or blender. Coarsely chop the lemon zest and add that to the basil, along with the lemon juice and salt. Pulse a few times. With the motor running, slowly pour in the olive oil and puree until smooth. Pour the dressing into a small bowl and cover until ready to use.

3. 3

   Bring the pot of water back up to a boil and add in 2 tablespoons of kosher salt. Blanch the green beans for 3-4 minutes, or until tender yet still a bit crisp. Drain and rinse with cold water until the beans are room temperature or colder.

4. 4

   In a large serving bowl, combine the arugula, tomatoes, mozzarella and green beans. Toss with the basil dressing right before serving and season with additional salt and pepper, if desired.

No additional tips available.