Cold green bean and cherry tomato salad with basil balsamic vinaigrette
Serves 4 #STARFineFoods Ingredients: 1 lb 5½ oz green beans 10½ oz cherry tomatoes 1 spring onion 3½ oz Parmesan cheese flakes Handful of chopped walnuts 1 medium egg ---------------- For the vinaigrette: 2¾ US fl oz Modena balsamic vinegar 4¼ US fl oz STAR extra-virgin olive oil 1 tbsp brown sugar Handful of fresh basil leaves Instructions:Cook the green beans in boiling water for 10 minutes until they are al dente. Strain and plunge into iced water to keep their bright green color. Put in the fridge to cool.
Halve the cherry tomatoes and add to the cold green beans. Add the Parmesan cheese, spring onion and walnuts.
To make the vinaigrette with Modena balsamic vinegar and extra-virgin olive oil, cook all the ingredients together in a saucepan over a low heat for around 5 minutes, strain the basil leaves, set aside to cool and add the green beans.
Serve with a poached egg on top. To cook the egg, simply bring some water to the boil in a saucepan, swirl a spoon around to create an eddy and crack the egg into the middle. Cook for around 3 minutes for a fully cooked white and a soft, runny yolk.
Ingredients
- 1 lb 5½ oz green beans
- 10½ oz cherry tomatoes
- 1 spring onion
- 3½ oz Parmesan cheese flakes
- Handful of chopped walnuts
- 1 medium egg
- ----------------
- For the vinaigrette:
- 2¾ US fl oz Modena balsamic vinegar
- 4¼ US fl oz STAR extra-virgin olive oil
- 1 tbsp brown sugar
- Handful of fresh basil leaves
Instructions
Cook the green beans in boiling water for 10 minutes until they are al dente. Strain and plunge into iced water to keep their bright green color. Put in the fridge to cool.
Halve the cherry tomatoes and add to the cold green beans. Add the Parmesan cheese, spring onion and walnuts.
To make the vinaigrette with Modena balsamic vinegar and extra-virgin olive oil, cook all the ingredients together in a saucepan over a low heat for around 5 minutes, strain the basil leaves, set aside to cool and add the green beans.
Serve with a poached egg on top. To cook the egg, simply bring some water to the boil in a saucepan, swirl a spoon around to create an eddy and crack the egg into the middle. Cook for around 3 minutes for a fully cooked white and a soft, runny yolk.
Cook the green beans in boiling water for 10 minutes until they are al dente. Strain and plunge into iced water to keep their bright green color. Put in the fridge to cool.
Halve the cherry tomatoes and add to the cold green beans. Add the Parmesan cheese, spring onion and walnuts.
To make the vinaigrette with Modena balsamic vinegar and extra-virgin olive oil, cook all the ingredients together in a saucepan over a low heat for around 5 minutes, strain the basil leaves, set aside to cool and add the green beans.
Serve with a poached egg on top. To cook the egg, simply bring some water to the boil in a saucepan, swirl a spoon around to create an eddy and crack the egg into the middle. Cook for around 3 minutes for a fully cooked white and a soft, runny yolk.
Total Time: 25
Serves: 4
