Name: Tomatoes and Green Beans à la Française
Yield: 4 Servings
Ingredients: ½ cup finely chopped parsley; ¾ cup olive or vegetable oil; 2 ripe tomatoes; Salt and freshly ground black pepper; ¼ cup wine vinegar; ½ cup finely chopped red or Bermuda onion; 1 recipe Chilled Green Beans

Preparation info

4
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 ripe tomatoes
1 recipe Chilled Green Beans
½ cup finely chopped red or

Method

Wash and dry the tomatoes, leaving the skin intact. Trim away and discard the stem end of each tomato and a thin slice from the base of each. Slice the tomatoes.
Arrange the tomatoes and green beans in separate serving dishes.
Sprinkle the tomatoes and beans with the onions and salt and pepper to taste. Pour half of the vinegar an

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Tomatoes and Green Beans à la Française

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of