Jersey Tomato and Wax Bean Salad
Jersey Tomato and Wax Bean Salad | Clean Plates This simple vegetarian dish began with the idea of a deconstructed pesto: Sliced tomatoes, crisp-tender wax beans and baby arugula take on new meaning
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Cooking tools:
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- Colander
- Chef's knife
- Cutting board
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- Plate
Ingredients
- 2 tablespoons pine nuts
- 1 clove garlic, very thinly sliced
- 3 to 4 tablespoons good-quality extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- Salt
- freshly ground black pepper
- 8 ounces wax beans, stems trimmed
- 2 ripe large tomatoes, sliced about 1/3 inch thick
- 2 cups baby arugula
- 4 fresh basil leaves
- About a tablespoon freshly grated Parmesan Reggiano Cheese
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