Green Beans with Pickled Tomato Vinaigrette
This dish can be served warm or cool the green beans in the tomato vinaigrette and serve as a cool salad.
Ingredients
1 lb green beans
1 qt tomatoes
2 T vinegar (either white wine, red wine or apple cider)
1/4 C olive oil
4 oz ricotta
1/2 C sunflower seeds
Method
- Clean the green beans, wash and allow to dry
- Halve the tomatoes and set aside
- In a blender combine 1 C of the tomatoes, the vinegar, and the olive oil with a big pinch of salt and blend until smooth
- Toast the sunflower seeds
- Just before serving heat a frying pan until smoking hot
- Add a glug of oil and sear the green beans until they are tender and have dark blisters
- Immediately toss the beans with the blended tomato dressing and reserved tomatoes and a big pinch of salt
- Transfer to a platter
- Dot with the ricotta
- Scatter the toasted sunflower seeds over the whole thing and serve
