Green Bean Slaw
Contributed by Lee Woolver for Food and Wine
1 1/4 pounds green beans or other fresh snap beans
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 cup plus 1 tablespoon cider vinegar
2 1/2 tablespoons water
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1/4 teaspoon celery seeds
1 medium carrot, cut into fine julienne
1 medium parsnip, cut into fine julienne, or 1 additional carrot
1 large (or 2 small) pepper, cut into fine julienne
1/2 small red onion, thinly sliced
Salt and freshly ground black pepper
1 hard-cooked egg, chopped, for garnish (optional)
In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat until fragrant, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute. Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Garnish the slaw with the chopped egg and serve warm or at room temperature.
Make Ahead The cooked beans and dressed mixed vegetables can be refrigerated separately overnight. Bring to room temperature before serving.
Marinated Tomato Salad
Contributed by Melissa Rubel Jacobson for Food and Wine
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 large garlic cloves, crushed
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon thyme leaves
Pinch of crushed red pepper
Kosher salt and freshly ground pepper
1 1/2 pounds mixed small tomatoes, such as grape or cherry tomatoes, halved, (quartered or sliced if larger)
In a medium bowl, whisk the olive oil with the vinegar, garlic cloves, parsley, thyme and crushed red pepper; season with salt and pepper. Add the tomatoes, toss and let stand for 15 minutes, until the tomatoes have released some of their juices. Discard the garlic cloves and serve.
Make Ahead The tomatoes can be marinated at room temperature for up to 2 hours.