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String Bean Salad with Raspberry Vinaigrette

 

String Bean Salad with Raspberry Vinaigrette

   Serves 6-8

String bean salad with raspberry vinaigrette - February issue of Palm Beach Illustrated

  • 2 lbs string beans
  • 3 cloves garlic, chopped fine
  • 2 cups cherry tomatoes
  • 1 cup roasted pine nuts or walnuts
  • 8 tbsp extra-virgin olive oil
  • 2 tbsp raspberry vinegar
  • Rosemary, chopped, to taste
  • Salt and pepper to taste

 

Boil the string beans for three minutes. Strain and place in an ice bath.

 

Sautee garlic until it begins to brown. Strain and dry the beans and place in a large salad bowl. Spoon the garlic over the beans. Place the nuts and tomatoes in the bowl.

 

Whisk together the oil, vinegar and rosemary with salt and pepper. Pour over bean mixture and toss well.

 

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