Ensalada De Judias Verdes

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My rendition of a spanish salad i enjoyed in washington, dc last year in a restaurant/tapas' bar called jaleo. Drizzled with a light vinaigrette, this salad should be served with crusty artisan bread and a glass of wine and a few slices of manchego cheese for a light, yet delicious meal! Prepare this recipe with the freshest organic or homegrown green beans you can obtain!

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Steps

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Prepare the vinaigrette by whisking the ingredients together in a non-reactive bowl.

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Whisk well again before serving.

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Best prepared several hours in advance if possible.

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Lightly blanch the green beans for about 3-4 minutes or until bright green.

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Immediately submerge in a bowl of ice water for a few minutes to lock in the color.

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Drain well.

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Divide the frisee on 2 salad plates.

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Place half of the green beans on each plate , followed by half of the red onion and half the tomatoes.

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Drizzle with the sherry vinaigrette.

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Garnish each serving with a lemon wedge', don't forget the crusty bread !"]".

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Ingredients

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fresh green beans, red onion, grape tomatoes, frisee, lemon wedges, extra virgin olive oil, sherry wine vinegar, garlic clove, salt, fresh ground black pepper