Ensalada De Judias Verdes
My rendition of a Spanish salad I enjoyed in Washington, DC last year in a restaurant/tapas' bar called Jaleo. Drizzled with a light vinaigrette, this salad should be served with crusty artisan bread and a glass of wine for a light, yet delicious meal! Prepare this recipe with the freshest organic or homegrown green beans you can obtain!
- 1 1/4 cups fresh green beans, trimmed
- 1/4 cup red onion, cut into crescents
- 5-6 grape tomatoes or cherry tomatoes, firm but ripe, cut in half
- 3 cups frisee
- 2 lemon wedges
Sherry Wine Vinaigrette
- 3 tablespoons extra virgin olive oil (a fruity Spanish olive oil is best)
- 1 tablespoon sherry wine vinegar
- 1 garlic clove, finely minced
- salt, to taste
- fresh ground black pepper
Prepare the vinaigrette by whisking the ingredients together in a non-reactive bowl. Whisk well again before serving. Best prepared several hours in advance if possible.
Lightly blanch the green beans for about 3-4 minutes or until bright green. Immediately submerge in a bowl of ice water for a few minutes to lock in the color. Drain well.
Divide the frisee on 2 salad plates. Place half of the green beans on each plate, followed by half of the red onion and half the tomatoes.
Drizzle with the sherry vinaigrette. Garnish each serving with a lemon wedge.
Don't forget the crusty bread!
Note that all ingredients are estimated.