Professional Chef and cookbook author, David Tanis, writes a monthly food column for the New York Times and recently featured this colorful green bean and tomato salad in a May column about French picnic foods. Combining fresh and simple basics like just-ripe cherry tomatoes and green beans, the addition of the dressing, an amalgam of lemon, olive oil, capers, olives and anchovy gives just the right flavor profile to make me think I could possibly be sitting out a blanket in France for le pique-nique.
By putting in a little extra effort, this dressing was transformative. And the leftovers – if you have any – are pretty darn tasty too.
Through my subscription to the New York Times I’m able to gift this recipe. The link to David Tenis’ website can be found here.
Green Bean and Cherry Tomato Salad
Shopping List:
- small green beans (I used haricot verts)
- cherry tomatoes
- pitted Niçoise olives
- extra-virgin olive oil
- lemon (you’ll need the juice and some zest)
- capers
- anchovy fillets
- garlic
- arugula or small lettuce leaves
Four Nights A Week 
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