| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 8 |
|
Medium-small red potatoes |
| 1 |
lb |
Green beans; trimmed, halved |
|
|
; crosswise |
| 1 |
tb |
Dijon mustard |
| 3 |
tb |
White wine vinegar |
| 1/2 |
c |
Vegetable oil |
| 2 |
tb |
Butter; (1/4 stick) |
| 4 |
|
Leeks; (white part only), |
|
|
; halved lengthwise, |
|
|
; thinly sliced |
|
|
; crosswise |
|
|
Chopped fresh parsley |
| 3 |
|
Hard-boiled eggs; shelled, quartered |
|
|
; (optional) |
INSTRUCTIONS
Boil or steam potatoes and green beans separately until tender but not
mushy. Drain or remove from steamer. Cut each potato into eighths. Place in
salad bowl. Add green beans. Blend Dijon mustard and vinegar in small bowl.
Whisk in vegetable oil in thin stream. Pour over potatoes and beans and mix
gently to coat. Season salad to taste with salt and pepper. Set aside.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add
leeks and saute until tender and lightly browned, about 7 minutes.
Divide potato and green bean mixture among salad plates. Top each with
sauteed leeks. Sprinkle salads with chopped fresh parsley. Garnish each
salad with 2 hard-boiled egg quarters, if desired, and serve.
Serves 6.
Bon Appetit October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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