| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Green beans; trimmed |
| 1 |
tb |
Red-wine vinegar |
| 1 |
ts |
Dijon-style mustard |
| 1/2 |
ts |
Dried oregano; crumbled |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
sm |
Yellow bell pepper; cut into paper-thin |
|
|
; strips |
| 6 |
sl |
Lean bacon; cooked until crisp |
|
|
; and drained |
INSTRUCTIONS
In a kettle of boiling water cook the beans for 2 to 4 minutes, or until
they are crisp-tender, drain them, and refresh them in a bowl of ice and
cold water. In a large bowl whisk together the vinegar, the mustard, and
the oregano and add the oil in a stream, whisking until the vinaigrette is
emulsified. To the vinaigrette add the beans, drained well, the yellow
pepper, and the bacon, crumbled, toss the salad, and season it with salt
and black pepper. The salad may be made 8 hours in advance.
Serves 8 to 10.
Gourmet July 1990
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