| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Chicago | 6 | Servings | |
INGREDIENTS
| 2 | lb | Haricots verts or young green beans |
| 1 | ts | Mustard |
| 4 | ts | Red wine vinegar |
| 5 | tb | Olive oil |
| 1 | ts | Salt |
| 3/4 | c | Black olives; nicoise or gaeta preferred |
| 1/3 | c | Minced parsley |
| 2 | Cloves garlic; (large), minced | |
| 1/2 | c | Gruyere or Parmesan cheese; grated |
| Freshly ground black pepper |
INSTRUCTIONS
In a large mixing bowl, combine mustard, vinegar, oil and 1 teaspoon salt. If desired, pit the olives. Sort the beans by thickness, making several separate piles. In a large pan, bring several quarts of water to boil. Add salt, if desired. Plunge the thickest beans into the boiling water first. Count 1 minute after the water boils again and add the smaller beans in turn. Boil the beans until just cooked through but still crisp. Drain the beans well and quickly toss them in the vinegar and oil dressing with the parsley and garlic. Sprinkle cheese and black olives over the beans. Correct seasoning with salt and freshly ground pepper. William Rice, Chicago Tribune Magazine 4/12/98 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: "Chez Nous" by Lydie Marshall Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 19, 1998
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