Green beans are plentiful in the garden right now, so I’ve been coming up with delicious ways to use them! Here’s one way: in a French-inspired salad that’s dairy-free, gluten-free, and can serve as complete meal. This recipe was adapted from one that was introduced to me by one of my lovely clients (you know who you are!).
If you hate the acrid bite that raw onion can have, try this trick: chop your onion as directed in the recipe, place in a small bowl, and toss with ½ tsp. salt and 1 tsp. sugar. Set aside to marinate for 20 minutes. Place the onions in a sieve and rinse off the salt and sugar. You’re left with sweet, tender pieces of onion, without having to cook them.
July Salad with Lettuce, Green Beans, Cherry Tomatoes, Onion and Tuna
½ red or sweet onion, finely chopped
½ tsp. salt and 1 tsp. sugar (if using)
1 tbsp. red wine vinegar
1 tbsp. lemon juice
½ tsp salt
¼ tsp. pepper
6 tbsp. extra virgin olive oil
160 g. tuna packed in olive oil, drained
1 small head of lettuce, or a few handfuls of baby greens
250 g. green beans
1 small box cherry tomatoes
A few leaves of basil, torn or chopped into thin ribbons (chiffonade)
If marinating the onion in salt and sugar, do that first: combine onion with ½ tsp. salt and 1 tsp. sugar; let marinate for 20 minutes; rinse off salt and sugar; allow to drain completely.
Meanwhile, make the vinaigrette: whisk together red wine vinegar, lemon juice, ½ tsp. salt and ¼ tsp. pepper; slowly whisk in olive oil.
Combine the onions, 3 tbsp. of the vinaigrette, and flaked tuna.
Wash and spin dry the lettuce; wash the other vegetables; trim off the top end of the green beans where it had attached to the plant; halve the cherry tomatoes.
Salad can be served “deconstructed” with each component separated on the plate. In this case, individually dress the lettuce, green beans and tomatoes with some of the reserved vinaigrette, and plate. Alternatively, you can toss everything together for a more informal presentation, using enough of the vinaigrette to taste.