| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Chicago |
|
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Haricots verts or young |
|
|
green beans |
| 1 |
t |
Mustard |
| 4 |
t |
Red wine vinegar |
| 5 |
T |
Olive oil |
| 1 |
t |
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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“Hell! . . . I’d forgotten about that!”