Who Knew They Are Called Romano? Quick Green Bean Salad

1. 1

   You get to use your mortar and pestle for this one! Lightly smash the plum cherry tomatoes. You do not want them to become a pulp, but you want them thoroughly deseeded and juiced. Pour this, skins and all, into the bowl you'll be using for the salad.

2. 2

   Smash the garlic, either in the same mortar and pestle or using a meat hammer. Add to tomatoes.

3. 3

   Whisk together the mustard, olive oil and vinegar, and pour over the crushed tomatoes and garlic.

4. 4

   Boil abundant salty water. Blanch the beans. They shouldn't stay in the water for not much more than three minutes or so-- you want them to retain crunch but not be a challenge, and you want to emphasize their fresh flavour. Once you've removed them from the water, snip off their pointy ends and slice into inch-long pieces. Place, still hot, onto the tomato-garlic vinaigrette, and mix.

5. 5

   Enjoy! This salad is great still slightly warm.

* Per serving · 4 servings · Values may vary.

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