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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the salad: | 2. Bring a medium pot of salted water to boil. Add the green beans and allow to cook until slightly tender but with some personality, about 4 minutes. | 3. Scoop them into a large bowl of ice water. | 4. Once they are cool, drain well. (This can be done one day ahead. Wrap them in a clean kitchen towel and refrigerate.). | 5. Cut the peach in half and remove the pit. Cut into thin slices and add to a salad bowl. | 6. Cut one of the tomatoes into thin slices and cut the others into wedges; add to the bowl. | 7. Add the basil and drizzle with dressing (you won’t need all the dressing.). | 8. For the dressing: | 9. Finely mince the shallot. Place in a bowl or in a glass jar with a lid. | 10. Pour in the vinegar and the lemon juice. | 11. Add a pinch of salt and a few grinds of pepper. | 12. Mix well. | 13. Drizzle in the olive oil and whisk or shake well. Taste and adjust seasoning as needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peach	1		ripe	68.25	16.695	1.5925	0.4375
heirloom tomato	3 -4			-	-	-	-
green bean	1/2		trimmed	15.5	3.485	0.915	0.11
basil leaf	1/4	cup	cut	-	-	-	-
shallot	1			-	-	-	-
champagne vinegar	2	tablespoons		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
kosher salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.