Pickled and Fresh Summer Bean Salad With Preserved Tomato Vinaigrette
1 cup Pickled Cherry Tomatoes, in pickling liquid
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound summer beans (preferably a combination of green and wax beans), ends trimmed
1 pint Picked Summer Beans (The Preservation Kitchen, page 42)
2 cups loosely packed fresh herbs (such as chervil, tarragon, parsley and sliced chives)
Block of pecorino cheese, for shaving
- To make the vinaigrette, in a blender or food processor, blend the cherry tomatoes and pickling liquid. Blend in the olive oil and season with salt and pepper. Taste, adjusting with more pickling liquid or seasoning if needed. This makes about 2 cups of vinaigrette, which is more than you will need for this recipe.
- To cook the beans, bring a large pot of salted water to a boil. Blanch the beans for 4 minutes, drain, and spread onto a baking sheet to cool to room temperature.
- To assemble the salad, in a large bowl, mix the cooked beans with the pickled beans, herbs, and enough vinaigrette to coat the beans evenly (about 1/4 cup). Transfer the salad to a large serving bowl. Using a vegetable peeler, shave a few pieces of pecorino over the top.
From The Preservation Kitchen, page 185