String Bean and Tomato Salad

Ingredients

•     1.5 lbs string beans, stem ends cut
•     1.5 pints grape tomatoes, halved
•     ¼ cup extra virgin olive oil
•     1 large shallot, very finely chopped
•     1 tbsp tarragon, finely chopped
•     1 tbsp parsley, finely chopped
•     salt & pepper to taste
•     Kalamata olives (optional)

Method

1.     Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don’t want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).
2.     Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.
3.     Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.