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Green Bean and Grape Tomato Salad with Kalamata Vinaigrette
- 1/2 cup pitted Kalamata olives or other brine-cured black olives
- 2 shallots, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon anchovy paste
- 2 1/2 teaspoons grated lemon peel
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- 2/3 cup extra-virgin olive oil
- 1 1/2 pounds green beans, trimmed, cut into 2-inch pieces
- 1 pint grape tomatoes, left whole, or cherry tomatoes, halved
Directions:View on Bon Appetit
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