Most of our summer lunches are leftovers complemented by pâtés, cheeses, bread, and salads. This French classic is one of my favorite. It is also a particularly good companion for grilled pork chops or slow roasted lamb shoulders.
Very good tomatoes (preferably heirloom)
Small red onions (fresh if possible)
1 Tbsp strong mustard
2 Tbsps red wine vinegar
Pinch sea salt and freshly ground black pepper
6 Tbsps olive oil
Dash balsamic vinegar
Trim and wash the green beans.
In a large saucepan, bring salted water to boil and cook the beans for 5 to 10 minutes depending on how al dente and crunchy you like them. Plunge the beans in ice water so they stop cooking and retain their color. Let cool completely (they can be kept for a few hours before using).
Wash and cut the tomatoes into wedges of approximately the same size.
Peel and slice the onions crosswise as thinly as possible.
Wash and chop the mint and basil.
Prepare the dressing in a jam jar: first mix the mustard, vinegar, salt and pepper. Shake well. Add the olive oil, shake well again. Add the balsamic vinegar, shake again. **This makes a generous quantity of dressing. Use only just enough to coat the beans – they shouldn’t be drenched in the sauce. Keep the rest of the dressing for another salad.**
Dress the beans lightly, toss, and arrange on a plate. Add the tomatoes, onions, and herbs. Toss again gently, and serve.