Ingredients:
2½ pounds green beans, trimmed
Roasted cauliflower florets with garlic (optional – note below)
1 medium lemon, zested and halved
1 teaspoon Dijon mustard
sea salt
Freshly ground black pepper
½ medium red onion, cut into thin wedges
1 bunch lettuce, washed and cut into bite-size pieces
½ large bunch of radicchio, sliced into thin strips
3 cups tomatoes, quartered or smaller, to your liking
Directions:
- Bring a large pot of water to a boil on high heat. Add the beans and boil them for about 4-6 minutes, or until they are tender-crisp. Drain and refresh with cold water. Wrap them in a kitchen towel and place in a plastic bag. Refrigerate.
- If adding the cauliflower, roast as directed below. Let cool and refrigerate in well-sealed container.
- Add the juice of ½ lemon to a small bowl. Stir in the mustard and season with salt and pepper. Add the oil in a thin stream, whisking constantly. Taste and adjust seasonings, adding more lemon juice if needed. Add the onion and stir; set aside for at least 1 hour to marinate the onions, or cover and refrigerate for up to 8 hours.
- Just before serving, arrange the lettuce and radicchio on a platter. Toss the beans with the dressing and onion. Use tongs to lift the beans from the bowl and place them on the center of the lettuce and radicchio. Arrange the tomatoes around the beans and spoon any leftover vinaigrette over the tomatoes. If using, push the cauliflower florets between the tomatoes. Season the tomatoes with salt and pepper if needed. Serve.
To Roast the Cauliflower:
1. Preheat the oven to 450 degrees.
2. Blanch unpeeled cloves of 1 head of garlic in boiling water for 25 seconds. Drain and peel the garlic. If the cloves are large, cut them in half lengthwise.
3. Toss the garlic with 1 large head of cauliflower cut into florets and 3½ tablespoons olive oil. Roast on a rimmed baking sheet 20-25 minutes, tossing once or twice during roasting, until cauliflower is tender-crisp and lightly caramelized. Season with salt and pepper.
Makes 10 servings