| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Maindish | 4 | Servings | |
INGREDIENTS
| 3 | md | Red potatoes |
| 1/2 | lb | Green beans |
| 1 | md | Cucumber |
| 3 | cl | Garlic, minced |
| 2 | tb | Dijon mustard |
| 1/3 | c | Olive oil |
| 1 | md | Carrots finely diced |
| 1/2 | md | Red pepper, thinly sliced |
| 1/4 | c | Red cabbage, julienned |
| 1/4 | c | Red onion, minced |
| 1 | Head romaine lettuce | |
| 1/4 | c | Fresh herbs, minced |
| 1/4 | c | Parmesan cheese grated |
| Black pepper to taste | ||
| 1 | tb | Sesame seeds |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
Put 2 quarts of water to boil in a medium size pot. Do NOT salt. Scrub the potatoes & boil, without peeling, until fork tender. When done, remove from potatoes & cool before dicing. Meanwhile, trim the green beans & steam for 5-7 minutes. Peel, seed & dice the cucumber. In the bottom of a large salad bowl, whisk the garlic into the mustard until well combined. Pour in the olive oil a little at a time, whisking well after each addition. You will have a smooth, pungent sauce. Add the potatoes, green beans, cucumber, carrot, bell pepper, cabbage & onion to the bowl & toss well to coat with the dressing. Wash & dry the romaine & tear into bite sized pieces. Add to the bowl, along with the herbs & Parmesan. Toss again to combine well. Grind on some pepper, sprinkle on the sesame seeds & drizzle lemon juice over everything. Toss again & serve. Posted to EAT-L Digest - 25 Jun 96 Date: Tue, 25 Jun 1996 01:02:04 -0600 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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