This past weekend I had the pleasure to cater a wedding! One of the side dishes I made was a cold green bean salad served with a lemon vinaigrette and golden/red grape tomato. This was great as a cold side dish to add some texture and flavor contrast to the deep, rich, fall flavors from the rest of the menu.
To make this plate:
All you need to do is shock the green beans ( add them into boiling water for about 5 mins take them out and place them in ice water)
Make a lemon Vinaigrette
Slice grape tomatos in half
Sprinkle lemon zest on top of salad and mix together.
Thanks for reading!