| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Seasonings, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Young green beans, trimmed |
| 1 | Radicchio leaf, up to 2* | |
| or- | ||
| 1 | Red cabbage leaf, up to 2 | |
| 1 | t | Garlic, chopped |
| 20 | Basil leaves | |
| 1/2 | t | Salt |
| 1/2 | t | Freshly ground pepper |
| 2 | t | Dijon mustard |
| 4 | T | Wine vinegar |
| 1/2 | c | Oil |
| 3 | Scallions, thinly sliced | |
| Walnuts, chopped |
INSTRUCTIONS
For presentation purposes, the author suggests putting the radicchio or red cabbage leaves on individual salad plates and mounding the green beans on top. Bring water to a rolling boil. Add green beans and cook until just tender-crisp. Pour immediately into a colander and pour ice water over them to stop the cooking action. Drain well. In blender or food processor, put the garlic, basil, salt and ground pepper. Pulse on and off, then add the mustard and vinegar. Pulse until smooth. Add the oil very slowly in a thin stream, with the machine running, just until blended. Put the beans in a serving bowl and pour the vinaigrette over them. Toss to coat thoroughly. Garnish with scallions and walnuts. Yield: 6 to 8 servings. From 1991 "Shepherd's Garden Seeds Catalog," pg. 8. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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