Cherry Tomato, Green Beans and Wax Bean Salad with Lavender Vinaigrette
Cherry Tomato, Green Beans and Wax Bean Salad
6 ounces green beans, trimmed, cut into 3-inch lengths
6 ounces wax beans, trimmed, cut into 3-inch lengths
1-1/2 cups coarsely torn country-bread crumbs (about 3 ounces)
3-1/2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh thyme
2 cloves garlic, minced
2 teaspoons red wine vinegar
1/4 teaspoon fresh lavender blossoms or about 1/8 teaspoon dried lavender*
2 cups cherry tomatoes, halved (10 ounces)
1/2 cup chopped red onion
Freshly ground black pepper
In large saucepan, add beans to rapidly boiling salted water. Cook, uncovered, until crisp-tender, 3 to 5 minutes. Drain beans; plunge into cold water to cool. Drain beans well.
Preheat oven to 375°F. In small shallow roasting pan, toss breadcrumbs with 1-1/2 tablespoons olive oil, 1 teaspoon of thyme, and 1 minced garlic clove. Sprinkle lightly with salt; toast in oven until golden brown, stirring occasionally, 5 to 7 minutes.
In large bowl whisk remaining 2 tablespoons olive oil, 2 teaspoons thyme, garlic clove, vinegar, 1/2 teaspoon kosher salt and lavender to blend. Add green and wax beans, tomatoes, and red onion to dressing; season with pepper. Toss to combine. Stir in breadcrumbs just before serving. Makes 4 main dish or 8 side dish servings.