Johnson & Wales University
Green Bean & Caprese Salad with Garlic Crostini
Presented by Culinary Students Victoria Calenda & David Sambrosio
1 lb Fresh Green Beans, washed, trimmed
1 Cup Cherry Tomatoes, halved
1 Cup Small Mozzarella Balls, halved
2 T Fresh Basil, chopped
¼ Cup Extra Virgin Olive Oil
½ Cup Balsamic Vinegar
Salt & Pepper to Taste
- 1. In a medium sized saucepan, bring water to a boil and add a tablespoon of salt. Drop on beans and cook until al dente, or until they're cooked, but still crisp. Drain and shock in ice water.
- 2. Toss beans with olive oil and balsamic vinegar, season with salt, pepper and add in basil. Add cherry tomatoes and mozzarella, tossing lightly.
- 3. Serve alongside garlic crostini and enjoy!
1 Loaf French Baguette, sliced on a bias
¼ Extra Virgin Olive Oil
2 Large Garlic cloves, finely minced