Tomato & Fresh Green Bean Salad

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Recipe for Tomato & Fresh Green Bean Salad with Crisp Prosciutto

Tomato & Fresh Green Bean Salad with Crisp Prosciutto<
Serves six to eight.

The recipe for tomato & fresh green bean salad with crisp prosciutto combines some of my favorite foods. I love both tomatoes and beans. Summertime is the best time to find these vegetables in abundance and freshness. Last fall when I was in Montreal I helped my sister-in-law pick her green beans one at a time. At her market she was able to get exactly what she wanted.

INGREDIENTS for Tomato & Fresh Green Bean Salad with Crisp Prosciutto

6 medium-size ripe Red Tomatoes, each cut into 6 wedges
Kosher Salt
4 thin slices Prosciutto (about 2 ounces)
12 ounces fresh Green Beans, trimmed and cut into 2-inch pieces
*3 tablespoons chopped fresh Summer Savory, plus fresh sprigs for garnish
2 cloves Garlic, minced
2 tablespoons Sherry Vinegar
¼ cup Extra-Virgin Olive Oil
freshly ground Black Pepper
1 ½ cups Yellow and Orange Cherry Tomatoes (or other bite-size tomatoes), halved

METHOD for Tomato & Fresh Green Bean Salad with Crisp Prosciutto

Heat the oven to 400ËšF. Put a large pot of salted water on to boil.

Put the tomato wedges in a colander set over a bowl. Sprinkle with 1 tablespoon salt, toss, and let stand for 30 minutes.

Slice the prosciutto crosswise into ½ -inch strips. Arrange on a baking sheet in a single layer and bake until crisp and light golden, about 10 minutes. Set aside.

Meanwhile, when the water comes to a boil, add the beans and cook until tender, 4 to 6 minutes. Drain and let cool.

In a small bowl, whisk together the chopped savory, garlic, and vinegar. Whisk in the olive oil to blend. Season to taste with salt and pepper.

Combine the tomato wedges, cherry tomatoes, and green beans in a bowl. Add the vinaigrette, toss, and season with salt and pepper to taste. Transfer to a shallow serving bowl or platter, sprinkle with the prosciutto, and garnish with the savory sprigs. Serve immediately.

(Don’t refrigerate tomatoes. No matter what kind of tomato, keep it out of the refrigerator. Chilling destroys one of the tomato’s key flavour components—(2)-3-dexenal—and it also makes the texture mealy. Ideally, tomatoes should be stored away from light at about 50ËšF.) I learned this lesson late in life and now I can’t believe how much better a tomato tastes if it has never seen a refrigerator.

*Summer savory has a peppery flavor and pungent aroma. If you can’t find it, substitute fresh thyme or marjoram.

Fine Cooking

Fine CookingThe recipe for Tomato & Fresh Green Bean Salad with Crisp Prosciutto comes from my favourite cooking magazine Fine Cooking. This magazine is packed full of great recipes combined with wonderful tips on how to handle food. It inspires one to whip up new recipes while educating us with useful ideas. I highly recommend it.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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