Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
You're reading one of recipes available free. Full library with Gastronome.
in a blender, puree the coarsely chopped tomato with the lemon juice, mustard and sugar. add the mayonnaise and the 3 tablespoons of olive oil and blend the dressing until thick. season with salt and pepper. in a large saucepan of boiling salted water, cook the green beans until tender, 4 minutes. drain and let cool to room temperature, then drizzle the beans lightly with olive oil and season lightly with salt and pepper. arrange the beans, tomato wedges, onion and asparagus on a platter. drizzle the dressing over the vegetables and serve.