This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.
Ingredients:
1 pound green beans, trimmed 3 ripe tomatoes, cored and cut in 1-inch cubes 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar Pinch of granulated sugar 1/4 cup olive oil Freshly ground black pepper
Preparation:
Fill a medium saucepan with water. Season generously with salt. Bring to a boil and add beans. Cook until tender on the edges but still quite crisp, about 4 minutes. Drain and rinse under cold water. Dry on a towel. Cut beans in half, then combine in large serving bowl with tomatoes.
Whisk together mustard and vinegar with sugar and a pinch of salt. Gradually whisk in oil. Pour dressing over beans and toss to combine. Season generously with black pepper and toss again. Let sit at least 15 minutes before serving. Juices will puddle in the bottom of the bowl, perfect for mopping up with bread.