Adrienne Esposito, Executive Director;

Citizen’s Campaign for the Environment

Adrienne holds a degree in Geology and Environmental Science from CW Post University.  She is a co-founder and Executive Director of Citizens Campaign for the Environment and has been with the organization for 34 years. Adrienne is an outspoken advocate for protecting public health and our environment. She works with a wide variety of community members and crafts campaigns that engage members of the public to “Get Up, Show Up, and Speak Up” on local, state, and federal environmental protection issues. She is active on issues that include remediation of toxic plumes, protection and preservation of land and water resources, support for large scale renewable energy projects, and pesticide reduction. Adrienne champions campaigns that advanced offshore wind energy, obtain state and federal funds for water protection, protect Long Island Sound and reduce plastic pollution.  She has received recognition for her work from the US EPA, Southampton College, Vision Long Island, NYLCV,  Alliance for Clean Energy, Long Island Progressive Coalition, City & State Long Island Power 50 List and more.

 

Green Bean and Cherry Tomato Salad

 

Ingredients

 

3 cups Cherry Tomatoes

8 cups Green Beans 1 Red Onion

1 large red onion

6 Tbs Olive Oil

4 Tbs Pomegranate Vinegar

4 Tbs. chopped shallots

2 t. Dijon mustard

2 t. grated lemon zest

¼ cup chopped basil

¼ cup chopped Italian parsley

2 cloves garlic

¼ t. salt

black pepper and flake salt to taste

½ cup toasted slivered almonds or walnuts

 

  1. Make ahead of time- Pickled Onions in a small bowl, mix the onions with ½ cup red wine vinegar, 1 Tbs sugar and 1 t. salt. Set aside for 1 hour

 

  1. Make a dressing with the vinegar, oil, shallots, garlic, mustard, lemon zest, and mustard. Set aside.

 

  1. Meanwhile, blanch the green beans in salted boiling water, for 3-5 minutes, until desired tenderness, Transfer to a bowl of ice water, and let cool.

Drain and lay out on towel and pat dry.

 

  1. Cut cherry tomatoes in half.

 

  1. Remove the onions from the vinegar marinade.
  1. Toss the onions, beans, cherry tomatoes, basil, and parsley with the salad dressing.

 

  1.  Garnish with the toasted almonds
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