| 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: Dscollin@aol.Com 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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