Careme

Instructions

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1. 1.

   Trim 12 ounces green beans. Core and cut 8 ounces vine-ripe tomato into bite-size wedges, finely mince 1 ounce shallot, and chop 1/4 cup Italian parsley; combine them in a serving bowl as the tomato mixture. Finely zest and juice 1 medium lemon into a small bowl to make the lemon mixture.

2. 2.

   Bring 6 cups water and 28 grams fine sea salt to a boil in a wide saucepan. Meanwhile, combine 4 cups cold water and 2 cups ice in a large bowl.

3. 3.

   Add the trimmed green beans to the boiling water and blanch until bright green and crisp-tender, 3 to 4 minutes. Drain immediately, transfer to the ice bath for 2 minutes, then drain and dry thoroughly.

4. 4.

   Whisk the lemon mixture with:

   • 3 tablespoons extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 1 teaspoon Dijon mustard
   • 1/2 teaspoon Herbes de Provence
   • 1/4 teaspoon black pepper
   • 1 gram fine sea salt

   Whisk until the Provençal vinaigrette looks lightly emulsified.

5. 5.

   Add the cooled green beans to the tomato mixture. Pour over the Provençal vinaigrette and toss gently until evenly coated; let stand at room temperature for 10 minutes.

6. 6.

   Toss once more, arrange the green beans on a platter with the tomatoes spooned over the top, and serve as a room-temperature BBQ side.

Want more detail? See the temperature guide.