Green Bean and Cherry Tomato Salad

Ingredients

• 1 teaspoon pepper black as needed freshly ground plus more
• 1 pound cherry tomatoes halved
• 2 pounds green beans ends trimmed
• 2 teaspoons kosher salt as needed plus more
• 6 tablespoons juice of lemon freshly squeezed (from 3 medium lemons)
• 2 teaspoons lemon zest finely grated (from 2 medium lemons)
• 0.5 cup olive oil extra virgin extra-virgin
• 0.5 cup parsley fresh italian finely chopped
• 2 tablespoons shallots finely chopped (from 1 medium shallot)

Equipment

• bowl
• paper towels
• whisk
• pot

Directions

1. Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
2. Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
3. Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
4. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
5. Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.