| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Seasonings, Salads, 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 |
ts |
Garlic, chopped |
| 20 |
|
Basil leaves |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
ts |
Dijon mustard |
| 4 |
tb |
Wine vinegar |
| 1/2 |
c |
Oil |
| 3 |
|
Scallions, thinly sliced |
|
|
Walnuts, chopped |
INSTRUCTIONS
VINAIGRETTE
GARNISH
*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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