Lunch: Insalata di Fagiolini Verdi: Green Bean Salad

Ingredients

Kosher salt
12 ounces snake beans (Chinese long beans, or use green beans), ends trimmed and cut into bite-size pieces
1 cup cherry tomatoes, quartered
1/2 shallot, thinly sliced
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly ground black pepper
4 big handfuls wild arugula

Instructions

Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green, about 1 1/2 minutes. Remove to a large bowl of iced water. Drain then dry well.
Add the cherry tomatoes, shallots and green beans together in a large bowl.
Whisk together the oil, vinegar and some salt and pepper in a small bowl. Pour the vinaigrette over the veggies and toss well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 hours.
Serve over a bed of wild arugula.

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