Haricot Vert Summer Salad

This salad always reminds me of my French grandmother, who often served marinated green beans along with our repas. The bite of the vinegar marries well with the fresh crunch of the beans. This salad keeps very well in the fridge; we always seem to have it around.


This recipe is great to have around because it is incredibly versatile. You can add cherry tomatoes, steamed cauliflower, carrots, whatever is fresh and on hand: a locavore's dream. We've tried it with tart cherry tomoatoes, which are a great pairing with the basil. Raw, red onions are also a charmer in this dish, adding a complexity to the flavor as well as a crunch.

Makings:
One pound green beans
1/2 cup loosely chopped fresh basil leaves
4 tbsp. Balsamic vinegar
1 tbsp. Marsala wine
2 tsp. chili powder
Salt and pepper to taste

1. Steam green beans until bright green, but still with a fresh crisp.
2. Give them a "shock bath," by rinsing with cold tap water for 2 minutes to stop the beans from cooking further.
3. Chop beans in 2" pieces.
4. Combine vinegar, wine, chopped basil, and spices.
5. Chill in fridge until serving, stirring every few hours to promote the marinade to continue.