| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
4qr |
1 |
servings |
INGREDIENTS
| 300 |
g |
Young green beans; trimmed |
| 1 |
|
Sprig winter savoury |
| 3 |
|
Heads witlof |
| 12 |
sl |
Prosciutto |
|
|
Approximately 250 g. brie |
| 2 |
tb |
Olive oil |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Canola oil |
| 1 |
ts |
Dijon mustard |
|
|
Sea salt and freshly ground black pepper |
|
|
; to taste |
INSTRUCTIONS
DRESSING
1. If beans are very small, then leave whole, but if they are long, cut in
half. Cook beans in boiling water with winter savoury until crisp tender.
Drain immediately and refresh in iced water until the beans are cool. Place
in a bowl and keep cool.
2. To assemble, arrange the prosciutto on four plates. Cut the cheese into
twenty thin slices and place over the prosciutto. Pour enough dressing over
the beans to lightly coat them and using tongs, place a pile of beans over
the brie. Pour over a little more dressing and serve immediately.
Dressing: Combine all ingredients in a screw-top jar and shake vigorously.
Converted by MC_Buster.
Per serving: 5672 Calories (kcal); 267g Total Fat; (43% calories from fat);
757g Protein; 9g Carbohydrate; 1905mg Cholesterol; 73410mg Sodium Food
Exchanges: 0 Grain(Starch); 109 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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