| 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 |
sm |
Cloves garlic |
| 1 |
ts |
Sea salt |
| 1 |
ts |
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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