| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
April 1995 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
White-wine vinegar |
| 2 |
tb |
Rice vinegar |
| 2 |
ts |
Soy sauce |
| 1 |
|
Garlic clove; minced |
|
|
A; (1-inch) piece fresh |
|
|
; gingerroot, peeled |
|
|
; and minced (about 1 |
|
|
; tablespoon) |
| 2 |
ts |
Asian sesame oil |
| 1/3 |
c |
Canola or vegetable oil |
| 1 |
tb |
Sesame seeds |
| 2 |
lb |
Green beans; trimmed |
| 2 |
|
Scallions; chopped fine (about |
|
|
; 2 tablespoons) |
INSTRUCTIONS
DRESSING
SALAD
In a small bowl, whisk together vinegars, soy sauce, garlic, gingerroot,
and sesame oil. Add canola or vegetable oil in a stream, whisking, and
whisk until emulsified. Season dressing with salt and pepper.
In a small dry skillet toast sesame seeds over moderate heat, stirring,
until golden and transfer to a small bowl.
In a large saucepan of boiling salted water, cook beans until crisp-tender,
about 4 minutes. Transfer beans to a colander and rinse under cold water.
Drain beans well.
In a large bowl, combine beans, scallions, sesame seeds, and dressing and
toss well. Serve salad chilled or at room temperature.
Serves 4.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 324 Calories (kcal); 5g Total Fat; (12% calories from fat);
17g Protein; 65g Carbohydrate; 0mg Cholesterol; 740mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 12 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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