| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August 1992 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Green beans; trimmed |
| 1 |
ts |
Dijon-style mustard |
| 1 |
tb |
White-wine vinegar |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Minced fresh mint leaves |
| 1/2 |
c |
Finely chopped red onion |
INSTRUCTIONS
In a kettle of boiling water cook the beans for 2 to 4 minutes, or until
they are crisp-tender, transfer them with a slotted spoon to a bowl of ice
and cold water to stop the cooking, and drain them well. Pat the beans dry
with paper towels and chill them, covered, for at least 3 hours or
overnight.
In a large bowl whisk together the mustard, the vinegar, and salt and
pepper to taste, add the oil in a stream, whisking, and whisk the dressing
until it is emulsified. Add the beans, the mint, and the onion and toss the
mixture until it is combined well.
Serves 6.
Gourmet August 1992
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