| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Green beans, fresh |
| 1/4 | c | Orange bergamot mint, fresh |
| ly chopped plus 4 sprigs | ||
| for garnish | ||
| 1/4 | c | Lemon juice |
| 2 | Cloves garlic | |
| 1 | t | Sea salt |
| 1 | t | Cayenne chile pepper, seeded |
| & freshly chopped or 1/2 | ||
| ts dried red chile flakes | ||
| 2/3 | c | Olive oil |
| 1/4 | c | Parsley, freshly chopped |
INSTRUCTIONS
Rinse the beans and snap off the tips. Fill a large pan with water and bring to a boil. Add beans, let water return to a boil, and cook beans for 1 minute. Drain beans in a colander, pouring cold water over them until cool. Set aside in colander, allowing them to dry. Make the dressing: Pour lemon juice into a large mixing bowl. Crush garlic clove, add to bowl. With the back of a wooden spoon, press garlic into lemon juice to release its oil, then discard. Add sea salt and chile pepper, and stir with a whisk. Add olive oil in a thin stream, stirring with the whisk until the dressing emulsifies, then stir in chopped mint and parsley. Add the beans, and toss them with the vinaigrette until well coated. Allow beans to marinate for about an hour before serving at room temperature. Source: Shepherd's Garden Seeds pamphlet. Posted to MealMaster Recipes List, Digest #158 Date: 07 Jun 96 17:06:08 EDT From: Linda <72752.746@compuserve.com>
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