| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
String beans, trimmed and |
|
|
cut in half |
| 4 |
c |
Thinly sliced red cabbage |
| 1/2 |
|
Vidalia onion, peeled and |
|
|
thinly sliced into |
|
|
crescents |
| 6 |
|
Bacon |
| 2 |
T |
Apple cider vinegar |
| 1 |
T |
Dijon mustard |
| 1 |
T |
Chopped fresh tarragon |
| 2 |
|
Garlic cloves, minced |
| 3 |
T |
Olive oil |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
INSTRUCTIONS
These ran on today's Boston Globe website (www.boston.com). Steam the
string beans for 6 minutes, or until just tender. Drain and refresh
under cold water. Pat dry with a clean tea towel and place in a large
salad bowl. Add the cabbage and onion. Put a medium-sized nonstick
skillet over medium heat. When hot, add the bacon. Cook until crispy
and drain on paper towels. Crumble into pieces and set aside. Whisk
together the vinegar, mustard, tarragon, and garlic in a small bowl.
Slowly whisk in the oil and season with salt and pepper. Pour the
dressing over the slaw, add the bacon, and toss to combine. Makes 8
cups. Posted to bbq-digest by RockMc <RockMc@aol.com> on May 22, 1998
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