by F for Food
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F for Food's Notes:
Expand1 pound scarlett runner beans Ask a question about this ingredient
1/2 of a medium red onion; thinly sliced Ask a question about this ingredient
1 cup cherry tomatoes, cut in half Ask a question about this ingredient
1 bunch watercress Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
6 tablespoons olive oil Ask a question about this ingredient
2 tablespoons red wine vinegar Ask a question about this ingredient
2 teaspoons balsamic vinegar Ask a question about this ingredient
Juice of 1/2 of a lemon Ask a question about this ingredient
1/2 teaspoon coarse sea salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
1 teaspoon prepared mustard Ask a question about this ingredient
Wash the beans, snap off the ends, and French-cut into lengthwise strips. Steam briefly, until just tender; drain thoroughly, and place in a large bowl with the onion, tomatoes, watercress and garlic. Toss well. Combine the remaining ingredients to make a dressing. Pour over the beans, toss well, and refrigerate for an hour or two before serving to blend flavors.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
