Green Bean Salad with Arugula, Tomatoes & Basil Dressing

Fill a large pot with water and bring to a boil. Place the basil leaves and the lemon zest strips in a small colander and dip them in the boiling water to blanch for about 5 seconds. Turn the heat off, but leave the pot of water on the stove.

Place the basil in the bowl of a mini food processor, or blender. Coarsely chop the lemon zest and add that to the basil, along with the lemon juice and salt. Pulse a few times. With the motor running, slowly pour in the olive oil and puree until smooth. Pour the dressing into a small bowl and cover until ready to use.

Bring the pot of water back up to a boil and add in 2 tablespoons of kosher salt. Blanch the green beans for 3-4 minutes, or until tender yet still a bit crisp. Drain and rinse with cold water until the beans are room temperature or colder.

In a large serving bowl, combine the arugula, tomatoes, mozzarella and green beans. Toss with the basil dressing right before serving and season with additional salt and pepper, if desired.