| 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 |
|
Shallot, chopped |
| 2 |
t |
Sherry vinegar |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Freshly ground black pepper |
| 2 |
T |
Olive oil |
| 1 |
T |
Chopped parsley |
INSTRUCTIONS
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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