Blanching green beans is a great way to make them kid-friendly, while maintaining their signature bite. Green beans and sweet cherry tomatoes are tossed with garlic dressing in this delightful veggie medley, finished with toasted pecans. This recipe comes to us from Patricia Conte of Grab A Plate.
To make the garlic dressing:
Together: Combine the garlic, shallot, vinegar, oil, mustard, salt and pepper in a blender or food processor. Pulse until smooth, taste for seasoning and adjust to preference. Transfer the dressing to the refrigerator and chill for at least 30 minutes.
To complete the Green Bean Cherry Tomato Salad:
Kid: Snap off the ends of each green bean using your hands. Snap the larger green beans in two.
Adult: Bring a large pot of water to a boil over medium-high heat. Prepare a bath of ice water in a medium bowl. Blanch the green beans in the boiling water for about 3 minutes, or until they turn bright green, but still maintain a crunch. Using a slotted spoon, transfer the beans to the ice bath to stop the cooking process. When the beans are cool to the touch, transfer them to a separate medium bowl.
Together: Add the cherry tomato halves to the bowl. Drizzle the dressing over the beans to taste. Toss the veggies to ensure that ingredients are evenly coated.
Kid: Divide onto separate plates, top each serving with toasted pecans and enjoy!