Eating With Ame Al Fresco Salad
 

Al Fresco Salad

INGREDIENTS

    • 4 oz. haricots verts or green beans, trimmed

    • Kosher salt

    • 2 cups of baby kale 

    • 1 lb. medium tomatoes, some sliced, some cut into wedges (use different colors)

    • 1 pint Sun Gold and/or cherry tomatoes, halved crosswise

    • 16 oil-packed anchovy fillets (optional)

    • 1 can of cannellini beans

    • 1 cup of pitted green olives cut in half

    • 1/4 cup celery leaves or parsley leaves

    • 2 Tbsp. red wine vinegar

    • 2 Tbsp. extra-virgin olive oil

    • Smoked or regular flaky sea salt

    • Freshly ground black pepper

PREPARATION

    • Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.

    • Make a bed out of the baby kale, set aside 

    • In a separate bowl toss haricots verts, both kinds of tomatoes, anchovies, cannellini beans, olives, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.

    • Transfer salad to bed of kale, drizzle with oil, and season with sea salt and pepper

Notes: This pairs nicely with grilled chicken or salmon filets.