| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh green beans*; (see note) |
| 1 |
tb |
Sugar |
| 1 |
tb |
And 1 teaspoon salt; (4 teaspoons total) |
| 1 |
|
Recipe garlic-basil dressing; (recipe follows) |
| 5 |
|
Firm ripe tomatoes; sliced |
| 4 |
|
Sprigs fresh basil for garnish |
INSTRUCTIONS
Leave the pointed tips on the green beans, but snap off the stem tips.
Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon
salt. Drop in the green beans and cook until crisp-tender, about 6 to 7
minutes. Drain the beans and plunge them into ice water to stop cooking.
Drain well and refrigerate.
When ready to serve, toss the green beans with 1/3 cup of the dressing in a
large mixing bowl. Taste and add more dressing or salt as needed. Pile the
beans high in the center of a large white platter. Arrange the tomato
slices overlapping around the edge. Sprinkle the tomatoes with salt and
drizzle 3 tablespoons of the dressing on top of them. Garnish with the
basil sprigs. Serve immediately.
*Note: This is one of the better ways to use canned beans if you cannot get
fresh. The dressing is flavorful enough to cover any canned taste. Buy
high-quality canned whole beans and rinse several times.
Notes: Recipe courtesy of Shirley O. Corriher, "Cookwise"
Recipe by: Cooking Live Show #CL9084
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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