Ingredients
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1½ cups tender Green Beans
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3 cups Red Grapes
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3 cups yellow Pear
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6 large ripe heirloom Tomatoes
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3 teaspoons Sugar
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Freshly ground Black Pepper
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3 teaspoons Red Wine Vinegar
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3 tablespoons extra-virgin Olive Oil
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⅓ cup chopped fresh Fennel
Directions
Steps
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1
Done
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Bring a small saucepan of lightly salted water to a boil over high heat. Add the green beans and cook for just 1 minute to blanch them. Drain immediately and rinse under cold water to stop the cooking. Pat them dry. |
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2
Done
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Toss all the tomatoes and green beans together in a decorative bowl. (The recipe can be made up to 4 hours in advance to this point.) Cover the bowl with plastic wrap. Before serving, sprinkle the salad with the sugar, pepper, vinegar, olive oil, and fennel fronds and toss. Serve immediately. |
