Prep 10 mins
Cook 4 mins
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 and a few slices of manchego cheese 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 5 -6 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.
My DH and I really liked this salad. I did cook the green beans a little past al dente but everything married together really well. The dressing was spot on for us and so very tasty. Thanks momaphet for a lovely salad dish to our main meal. Made for the Dining Daredevils team for ZWT5.
A pleasant salad, well-suited for a light early evening meal or a late-night summer dinner. I cooked the beans a little past blanched, for a softer texture. Next time I would use a vinaigrette ration closer to 1:1 and slightly less onion, but that's just personal taste.