| 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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