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.