Mallorcan Green Bean and Tomato Salad with Almonds
A vibrant and refreshing salad that embodies the essence of Mallorcan cuisine with crisp green beans, juicy tomatoes, and crunchy almonds, all tied together with a zesty dressing.
Equipment
- Large pot
- Skillet
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Colander
- Ice water bath
Ingredients
- 1 pound green beans, trimmed and halved
- 2 large ripe tomatoes, cut into wedges
- 1/4 cup sliced almonds
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- fresh basil leaves, torn A handful
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and blanch for about 2 to 3 minutes until they are bright green and tender-crisp. Drain and immediately plunge into an ice water bath to stop the cooking process. Drain again and set aside.
- In a dry skillet over medium heat, toast the sliced almonds until they are golden and fragrant, stirring frequently to prevent burning. Remove from heat and let cool.
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, and Dijon mustard. Season the dressing with salt and pepper to taste.
- In a large mixing bowl, combine the blanched green beans and tomato wedges. Drizzle with the dressing and toss gently to coat.
- Sprinkle the toasted almonds and torn basil leaves over the salad. Give it a final toss and adjust the seasoning if necessary.
- Serve immediately or let the salad sit at room temperature for about 10 minutes to allow the flavors to meld together.
Notes
For an added protein boost, consider adding crumbled feta or goat cheese.
The salad can be refrigerated and served chilled if preferred.
To maintain the crunch of the almonds, add them just before serving.