1.5 pounds green beans trimmed cut into 2-inch pieces
0.5 cup kalamata olives black pitted
2 tablespoons juice of lemon fresh
2.5 teaspoons lemon zest grated
0.7 cup olive oil extra virgin extra-virgin
0.5 teaspoon pepper dried red crushed
2 shallots finely chopped
Equipment
bowl
paper towels
sauce pan
Directions
Combine olives, shallots, lemon juice, mustard, anchovy paste, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper.
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes.
Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.)
Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.
