| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | California | Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lb | Small green beans |
| Salted water | ||
| 2 | tb | Tarragon vinegar |
| 1 | tb | Finely chopped shallot or |
| Red onion | ||
| 1 | tb | Coarse-grained Dijon |
| Mustard | ||
| 1/4 | ts | Salt |
| 1 1/2 | tb | Olive oil |
| 1/4 | c | Salad oil |
| Butterhead lettuce leaves | ||
| 1/4 | c | Slivered pimiento or red |
| Bell pepper — for garnish |
INSTRUCTIONS
1. Snip off ends of beans. In a large pot bring a large quantity of salted water to a boil. Add beans and boil, uncovered, until tender-crisp (6 to 8 minutes). Pour into a colander to drain. Immediately rinse with cold water to stop cooking. Drain well. 2. In a salad bowl mix vinegar, shallot, mustard, and salt. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened. Add beans and mix lightly. 3. Serve beans on butter lettuce; garnish with pimiento. Recipe By : the California Culinary Academy From: [email protected] Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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