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Test post: Summery Salad SERVES 12 Ingredients: Salad 1 lb each tender green beans and wax beans (trimmed/blanched) ½ lb sugar snap peas (can be frozen) (trimmed/blanched) 6 large, ripe tomatoes (can use cherry or roma) 1 ½ cups whole fresh basil leaves (trimmed/washed/fine chop) 2 large shallots (slivered) Salt/pepper to taste Optional: Fresh corn cut off the cob Ingredients: Vinaigrette 2 small cloves garlic (minced) ½ tsp coarse salt ¼ cup red wine vinegar 1 tbsp Dijon style mustard ½ tsp sugar Coarse black pepper to taste ½ cup extra virgin olive oil Directions Toss vegetables and herbs. Leave at room temperature. Whisk together vinaigrette ingredients with the exception of the olive oil. Slowly add olive oil while whisking. Drizzle vinaigrette over salad immediately before serving.
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