Ingredients
Adapted from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner 1999).
Serves 4
A perfect salad for the season -- new garlic, green beans and ripe tomatoes. Turn this into supper with a chunk of Vela Dry Jack cheese. This family was one of the pioneer artisan cheese makers in the state. Their cheeses still take blue ribbons, with the Dry Jack being the one they started with long before the California Cuisine revolution of the 1970's.
1 large clove garlic, split
1 pound green beans, trimmed and cut into 2-inch lengths
6-quart pot half full of boiling salted water
3 1/2-inch-thick slices coarse grain bread, toasted and still warm
2 medium-sized delicious ripe tomatoes, cut into 1 inch chunks
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
1. Rub a serving bowl with the garlic, reserving half the clove. Drop beans into boiling water and boil, uncovered. Taste after 5 minutes. When tender and beginning to lose their crispness, drain and sprinkle with salt. Turn into the bowl.
2. Rub the warm toast with the reserved garlic and tear into irregular, bite-sized pieces. Add tomatoes. Gently toss with olive and vinegar. Season to taste with taste salt and pepper. Serve at room temperature.
Instructions
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
