Long before I went to culinary school, I fell in love with Julia Child and her inspirational TV show that debuted a year before I graduated from high school. During that time, my school counselor had advised me about career choices. I told him that I wanted to be a chef. And he told me that girls can’t be chefs. Imagine that. His advice? Be a home economics teacher.
Julia proved that a woman could be a culinarian of the first order. Here is the recipe for her delectable green bean and tomato salad. It’s a great dish to serve when entertaining. Bon Appetit!
Julia’s Fresh Green Bean Salad
Yield: 8 to 10 servings
INGREDIENTS
2 1/2 pounds fresh green beans, trimmed
1 lemon
1 teaspoon salt, kosher preferred
1 small clove garlic, peeled, finely minced
1 teaspoon Dijon mustard
6 or more tablespoons extra-virgin olive oil
2 medium-size mild red onions, peeled, cut crosswise into thin rings
4 cups baby greens
1 quart cherry tomatoes, halved
Pepper to taste
DIRECTIONS
1. Several hours ahead or two days ahead, plunge beans into 3 to 4 quarts of rapidly boiling water. Boil, uncovered, 5 to 8 minutes or until beans are just cooked through. Drain in colander and refresh with cold water. Drain, wrap in kitchen towel and chill in plastic bag.
2. Prepare dressing: Up to two days in advance, finely mince zest (colored outer portion of peel) of half of lemon. Place in a jar with salt, garlic, mustard and 1 tablespoon fresh lemon juice; beat with a fork. Add oil in thin stream, beating constantly. Taste and add more lemon juice if needed. Seal jar and refrigerate.
3. Several hours before serving, place onions in bowl. Toss with dressing. Cover and refrigerate.
4. Shortly before guests arrive, arrange greens on platter and toss with a little salt. Add blanched, chilled beans to onions and dressing; toss. Taste and season with salt and pepper as needed. Arrange over watercress.
5. Add tomatoes and drizzle any dressing left in bowl on top.
Source: Adapted from “Julia Child & Company” by Julia Child (Knopf)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.