roasted tomato vinaigrette
For me, side dishes on big holidays are the hardest. I want to do something new each time and yet sometimes I feel limited. Strange, I know, with the amazing variety and selection of produce these days, but true all the same. Well, this side is perfect for Christmas…it carries through the red and green theme and is a crowd pleaser too. The vinaigrette is great in summer or winter and goes great with greens for a delicious fresh salad and equally great with about every vegetable under the sun.
Haricots Verts with Roasted Tomato Vinaigrette
2 pints cherry tomatoes, divided
2 garlic cloves, peeled and smashed
1/4 cup extra-virgin olive oil, plus additional for drizzling
Kosher salt and freshly ground black pepper, to taste
1 tablespoon Sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
Handful fresh parsley leaves
1 tablespoon salt (for water)
1 pound trimmed haricots verts (slender French green beans)
Preheat oven to 350 degrees. Line a baking sheet with foil.
Place 1 1/2 pints of the cherry tomatoes and garlic in a single layer on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
Remove from the oven and pour all into a blender, including the pan juices. Add the red wine vinegar, 1/4 cup olive oil, Dijon, sugar, parsley, and salt and pepper. Pulse until well combined. Bring to room temperature and use or cover and refrigerate.
Cut remaining 1/2 pint cherry tomatoes in half and set aside.
When vinaigrette has come to room temperature, fill a large saucepan halfway full with water and bring to a boil. Add salt and beans, return to boil and cook until tender-crisp, about 4 minutes. Remove from heat and strain. Place beans on a serving platter and drizzle with vinaigrette. Garnish with reserved cherry tomato halves. Place remaining dressing in a bowl and pass with green beans.
Serves 6 to 8