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Heirloom Tomato and Green Bean Salad with Dijon Shallot Dressing Recipe [Watch Video]

2 shallots, minced
1 1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1/3 cup canola oil
salt and freshly ground black pepper, to taste
About 1 1/2 pounds mixed heirloom tomatoes, cut into very large, meaty chunks
3 young turnips, peeled, halved lengthwise and cut into 1-inch pieces
1 bunch radishes, tops trimmed and quartered
1 bunch basil leaves
About 1/2 pound green beans, end trimmed and halved

Make the dressing by mixing the shallots, Dijon and vinegar together in a small mixing bowl. Gradually whisk in the oil and continue to whisk untilmixture has thickened. Let stand at least 15 minutes or up to overnight in the refrigerator.

In a large salad bowl combine the tomato chunks, turnips, radishes, basil leaves and green beans. Gently toss with the dressing and serve immediately.