Saturday, August 18, 2012

Green Bean, Tomato and Shrimp Salad

Sometimes I have to slow down and revisit my cookbook shelves.  Like most people who enjoy being in the kitchen, I have my "go to" recipes that appear on our table over and over.  I keep a diary of meals served to guests and try not to repeat.  On occasion, I want something different and decide to sit down with a long unused cookbook or two for inspiration.  Last week, I pulled out


We started out married life living in La Jolla, California at the same time a plethora of fine cookbooks were coming into the culinary market and shops offering cooking classes were popping up.  The year was 1975.  George and Piret Munger opened The Perfect Pan in San Diego.  It offered exotic (to me) ingredients, fine coffees and the opportunity to learn to cook.  I was in the right place at the right time!

Out of The Perfect Pan came Piret's restaurant a few years later.  The menu was California fresh and cutting edge.  Piret's was perfect for lunch with a friend or a dinner date.  It is one of my fondest memories of living in southern California.

This green bean salad with fresh tomato vinaigrette is one of our favorites when tomatoes are in season in the midwest.  I hope you'll like it as much as we do.


Green Bean Salad with Fresh Tomato Vinaigrette inspired by Piret's

3 tomatoes (about 1 1/2 pounds), peeled, seeded and diced
2 small shallots, minced
2 cloves garlic, finely minced
4 Tbsp white wine vinaigrette*
2 Tbsp fresh oregano, chopped
Salt and freshly ground pepper to taste

Mix all ingredients together and refrigerate to chill.

2 pounds fresh green beans, blanched for two to four minutes depending on how crunchy you like them, plunged in iced water and drained.

To serve, plate the green beans and top with the fresh tomato vinaigrette.


*Vinaigrette:
1/4 cup white wine vinegar
1 Tbsp fresh lemon juice
1/2 tsp freshly grated lemon zest
1 tsp sugar
1Tbsp very finely minced shallot
3/4 cup olive oil
Salt and freshly ground pepper to taste

Whisk all the ingredients together and refrigerate.  Will keep for several weeks.

**The shrimp was leftover from the Frogmore Stew**


15 comments:

  1. This comment has been removed by the author.

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  2. I wish you were my personal chef as I'd like some of this right, exactly, now.

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  3. More wonderful ideas for your tomatoes! Ours are about gone except for some tiny, somewhat tired looking ones. Hope you're having a nice weekend!

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  4. How delicious and healthy looking does that meal look!!! I love it and I know my husband will. Thank you for sharing this "classic" recipe!

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  5. YUMMMMM Tomatoes and shrimp, can't beat that! August certainly is tomato month isn't it?!

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  6. The green bean salad sounds great! I've yet to have a fresh green bean this summer, hoping my last planting catches up soon. Happy Weekend:@)

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  7. Bonnie,

    That looks so fresh and delicious! And low calorie too!

    ♥charlotte

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  8. this is just such a pretty dish, and I agree, low cal, great for summer eating!!

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  9. You were in the right place at the right time - and what a lovely place to be. The seasonings in the beans and vinaigrette both sound delicious!

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  10. That looks wonderful. That fresh food, well prepared. What a great collection of cookbooks you must have!

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  11. veggies and shrimp at its best! Love this

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  12. aah This salad look awesome Bonnie!

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  13. That looks like a perfect summer meal!!!
    XO Kris

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  14. Oh yum! I forgot about green beans! Haven't bought any in so long. If I do, I really must try this, it sounds fantastic!

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  15. What a fabulous light and tasty salad! Perfect for summer! I love green beans! Have a great week!

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