This recipe by Joanna Chery, chef and owner of Melina’s Phyllo Bar in Montreal, will whisk you away to the Mediterranean. Consisting of green beans, cherry tomatoes, curly parsley and almonds, and served with a red wine vinegar and kefalotyri (a cheese with a light, salty flavour) dressing, this salad will bring colour and freshness to any meal. Serve with fish, chicken or pressure cooker beef youvetsi.
Ингредиенты
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp kefalotyri cheese, grated (see note)
- 2 tsp (10 ml) Dijon mustard
- 1 lb (450 g) green beans, trimmed
- 1 cup (140 g) cherry tomatoes, halved
- 1/3 cup (15 g) curly-leaf parsley leaves, finely chopped
- 1 small red onion, thinly sliced
- 2 tbsp roasted almonds, chopped
Инструкция
- In a large bowl, combine all of the ingredients. Set aside.
