Wednesday, 29 August 2012

Green Bean, Sweet Onion & Cherry Tomato Salad with Parsley-Mint Dressing

I'm really not a big fan of raw onions these days. I find they tend to outstay their welcome. But if you can get some really nice sweet ones they do have their place. We've been growing some extremely sweet, mild ones and eating them mostly in slices on hamburgers. I decided it was time to branch out with them a bit. Sprinkling them with salt then letting them rest makes them even milder, and a bit softer in texture than they would be otherwise - perfect for salad.

As for the dressing, parsley is said to be good for counteracting bad breath from eating raw onions.And if it doesn't work, well, never mind, it makes a nice fresh and sprightly dressing. This would be good over cucumbers instead, or any tossed green salad  for that matter. 

4 to 6 servings
30 minutes prep time - allow 30 minutes rest time

Make the Dressing:
1/4 cup packed parsley
2 tablespoons packed mint leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon sugar
1/3 cup mayonnaise (light is fine)
the juice of 1/2 lemon

Wash and drain the parsley and mint well. Put them in the bowl of a food processor, and add the salt, pepper, and sugar. Process until finely chopped. Add the mayonnaise and lemon juice, and process again, until well blended. Remove to a serving container, and keep refrigerated until wanted.

Make the Salad:
500 grams (1 pound)  green beans
1 medium sweet onion
2 cups cherry tomatoes

Wash and trim the green beans, and cut them into bite-sized pieces. Cook them in boiling water until just tender, about 4 to 6 minutes. Rinse in cold water and drain well.

Meanwhile, Peel the onion and cut it in half from top to bottom. Cut each half into thin slices, as thin as possible. Spread them out on a plate and sprinkle them generously with salt. Set aside for about half an hour.

Wash and destem the cherry tomatoes, and cut them in halves if you feel they are large enough to warrant it.

To serve the salad, arrange the well-drained beans on a serving plate. Rinse the onions in cold water and drain them well. Arrange them over the beans, along with the cherry tomatoes. Drizzle the salad dressing over the salad, or pass it on the side.

Last year at this time I made Balsamic Beans.

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