| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking wit, Green beans, Reg 4 | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Chopped walnuts; optional |
| 1 1/4 | lb | Green beans; trimmed |
| 1 | sm | Shallot; chopped |
| 2 | ts | Sherry vinegar |
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
| 2 | tb | Olive oil |
| 1 | tb | Chopped parsley |
INSTRUCTIONS
SHERRY VINAIGRETTE Water level medium Preheat Steamer Toast walnuts in oven at 325 degrees for 7-10 mins. Cool. For the vinaigrette, whisk together the shallot, vinegar, salt and pepper in a large bowl. Whisk in the oil and parsley. Set aside. Preheat the steamer. Pile the beans in the steaming basket, cover, and steam wntil bright green and tender, 12-14 mins. If serving cold, leave the beans in basket and refresh with cold water. Drain and pat dry on paper towels. Add the beans to the vinaigrette and toss to coat. If serving warm at the vinaigrette just before serving so the beans hold their bright green color. Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@arnprior.com Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Feb 26, 1998
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