| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
| 5 |
|
Radishes; unpeeled, trimmed, |
|
|
; coarsely chopped |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Sherry wine vinegar |
| 1 |
tb |
Honey mustard |
| 1/2 |
ts |
Minced garlic |
| 1 1/2 |
lb |
Slender green beans; trimmed |
| 4 |
c |
Mixed greens; (such as red leaf |
|
|
; lettuce and baby |
|
|
; spinach), torn into |
|
|
; bite-size pieces |
| 1 |
|
Red onion; thinly sliced |
| 2 |
lg |
Radishes; sliced paper-thin |
|
|
; (optional) |
INSTRUCTIONS
Cook green beans in large pot of boiling salted water until just
crisp-tender, about 5 minutes. Drain beans and rinse under cold water.
Drain. Pat dry with paper towels. Wrap in kitchen towels and place in
plastic bag. Chill until cold, at least 1 hour and up to 1 day.
Place beans, mixed greens and onion in large bowl. Toss with enough
dressing to coat. Season with salt and pepper. Garnish with sliced
radishes, if desired.
Serves 8.
Bon Appetit February 1995
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