Serves 6
This is one of the prettiest and best tasting salads. Look for baby beans and mixed cherry tomatoes – red, yellow, teardrop – as a mix it looks lovely. This salad could be served as a first course, or put out on the buffet table during the main course. Green and red, it just belongs on the Christmas table.
375 g green beans, trimmed
375 g yellow beans, trimmed
250 g cherry tomatoes, quartered
1 spring onion or eschalot, finely chopped
grated rind of 1 lemon (see Tip)
1 tablespoon lemon juice
2 tablespoons baby capers, rinsed, drained
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper, to season
Cook the beans in a large saucepan of salted boiling water for 4 minutes, until just tender. Drain and put in a bowl of iced water. Once cool, drain again. Add to a serving dish with the tomatoes and spring onion or eschalot.
Combine the lemon zest and juice, baby capers and oil in a small jug. Season to taste with salt and pepper. Drizzle over the beans and tomatoes, and toss to coat.
TIP If you haven’t got a zester, peel the lemon and remove the bitter white pith. Slice very thinly and soak in iced water for 10–15 minutes, until curled.
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