This savory and refreshing salad features simply blanched haricots verts—still crisp and vibrantly green—topped with garlic chips singed in olive oil and smashed last-of-summer tomatoes for a hit of acidity. Bring on the baguette to lap up all the gorgeous vegetable juices.
- 1 3/4 pounds haricots verts, trimmed
- 4 teaspoons olive oil, plus 1/4 cup
- 20 baby plum tomatoes
- 16 garlic cloves, thinly sliced
Bring a large pot of water to a boil, and salt it. Blanch the haricots verts until tender-crisp, about 4 minutes. Drain, and shock in cold water. Meanwhile, in a mini food processor, add the tomatoes, 4 teaspoons of olive oil, and a good pinch of salt. Pulse until chopped. Set aside.
Once the haricots verts have been drained, add the remaining 1/4 cup olive oil to the original pot, and set over medium-low heat. Add the garlic and cook, stirring often, until fragrant, and just about to go golden around the edges. Immediately add the haricots verts to stop the garlic from burning, season with salt, and toss to warm through. Plate, and top with the chopped tomatoes. Eat hot or at room temperature.
Mini food processor