| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Balsamic vinegar |
| 2 | tb | Dijon mustard |
| 2 | tb | Fresh lemon juice |
| 1 | Clove garlic; minced | |
| 1/2 | c | Extra-virgin olive oil |
| 1 1/2 | lb | Small red-skinned potatoes; stems trimmed |
| 3/4 | lb | Haricots verts or other green beans**; stems trimmed |
| 1 | sm | Red onion; coarsely chopped |
| 1/4 | c | Fresh basil; chopped |
INSTRUCTIONS
DRESSING SALAD For Dressing: Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.) For Salad: Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine green beans, potatoes, onion and basil in large bowl. Add dressing; toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temperature.) ** When I can't find fresh beans, I use a package of frozen french style green beans and thaw in a colander (to allow draining of any excess liquid). Recipe by: Bon Appetite July 1994 Posted to MC-Recipe Digest by Carriej999@aol.com on Feb 4, 1998
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