Vegetable Salad

1 pd fresh green beans, tipped and tailed, blanched in boiling water until crisp-tender, immediately drained and shocked with cold water and ice

1/2 cup loosely packed basil leaves, chopped
I used 1/4 cup loosely cut up fresh rosemary leaves

To Finish
Caper Dressing/Marinade
Salt and freshly ground pepper to taste
Large red-leaf and butter leaves, washed and thoroughly dried
Fresh tomatoes, cut in wedges
Feta cheese (optional)

Caper Dressing/Marinade
1/4 c extra virgin olive oil
1/4 cup red wine vinegar
1 1/2 Tbsp grainy Dijon mustard
1 Tbsp hot sauce
3 cloves garlic
Juice of lemon
1/4 to 1/3 bottle capers, rinsed (optional) I left them on the side for those that wanted them.


Pour about a third of the Caper Dressing over salad and toss well. Season with salt and pepper to taste. You will have some dressing left over to serving.
Marinate for at least 4 hours, preferably 1 to2 days.

Place all the dressing ingredients except the capers in a food processor and buss until the garlic is pulverized. Add the caper and pulse/chop, just until the capers are finely minced but not smooth.

Avocado Hummus

Mash/Puree 2 avocados
1/2 jalapeno pepper or 1 tsp paperika
7-ounce tub of hummus
pinch of salkt
squeeze of lemon juice
Garnish with chopped cilantro
serve with celery sticks or crackers