Green Bean Salad w/Tomatoes, Arugula & Basil Dressing

I LOVE arugula!

Arugula is a leafy green herb in the mustard family that has a hot and peppery flavor.  I actually prefer it to lettuce in my salad.  So, when I saw this recipe for a green bean salad with arugula, using basil and lemon, I knew I had to give it a try!  I served this as a side dish with my Redfish on the Halfshell (see previous post), and daughter, Alexis, liked it so much, she has requested the recipe. 🙂

Green Bean Salad w/Tomatoes, Arugula & Basil Dressing

Green Bean Salad w/Tomatoes, Arugula & Basil Dressing

adapted from Fine Cooking Magazine

Printable Recipe

Ingredients

  • 1 cup loosely packed basil leaves
  • 2 strips lemon zest about 3 inches long and 1/2 inch wide, white pith removed
  • 1/3 cup extra-virgin olive oil
  • Kosher salt
  • 2 lb fresh Haricots Verts (see Note)
  • 2 cups arugula, rinsed and spun dry
  • 2 cups cherry tomatoes, halved
  • 1 1/2 cups (10 oz) 1-inch-diameter fresh mozzarella balls, halved
  • 1 tablespoon fresh lemon juice

Directions

Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat.  Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds.  Remove, tapping the sieve over the sink to shake off excess water.  Turn off the burner but leave the water in the pot with the cover on.
Roughly chop the lemon zest.  Put the basil and zest in a blender and pulse a few times.  With the blender running, slowly pour in the oil, puree until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover.  Refrigerate until ready to assemble the salad.
Return the water to a boil over high heat.  Add 2 tablespoons salt and the beans. Cook until the beans are crisp-tender, about 4-6 minutes.  Drain and rinse with cold water, and spread the beans on a large rimmed baking sheet and refrigerate to cool completely.  If making more than an hour ahead, cover and refrigerate.
In a large bowl combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice.  Season to taste with salt and pepper and more lemon juice.
**Note:  Haricot vert is French for green beans.  “Haricot” meaning beans and “vert” meaning green.  French green beans are longer and thinner than most American varieties and are also more tender and have a more complex flavor. When lightly cooked, they are crispy, and very tasty, with a hint of sweetness.  Blanch only for a short period of time (4-6 minutes) to keep their crispness.  If you can’t find haricot vert in your grocery store, chose the thinnest young green beans you can find.

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3 Responses

  1. I am making this tonight. Will let you know how it turnes out.

    Lisa

  2. I’m doubling the mozzarella! Did you get the mozzarella balls from Costco or HEB?? Thanks for posting so quickly!! This is EXACTLY why I love your blog. All desired recipes at my fingertips!! 😉

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