| 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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