| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Maindish |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Red potatoes |
| 1/2 |
lb |
Green beans |
| 1 |
md |
Cucumber |
| 3 |
cl |
Garlic, minced |
| 2 |
tb |
Dijon mustard |
| 1/3 |
c |
Olive oil |
| 1 |
md |
Carrots finely diced |
| 1/2 |
md |
Red pepper, thinly sliced |
| 1/4 |
c |
Red cabbage, julienned |
| 1/4 |
c |
Red onion, minced |
| 1 |
|
Head romaine lettuce |
| 1/4 |
c |
Fresh herbs, minced |
| 1/4 |
c |
Parmesan cheese grated |
|
|
Black pepper to taste |
| 1 |
tb |
Sesame seeds |
| 1/4 |
c |
Lemon juice |
INSTRUCTIONS
Put 2 quarts of water to boil in a medium size pot. Do NOT salt.
Scrub the potatoes & boil, without peeling, until fork tender. When done,
remove from potatoes & cool before dicing. Meanwhile, trim the green beans
& steam for 5-7 minutes. Peel, seed & dice the cucumber. In the bottom of
a large salad bowl, whisk the garlic into the mustard until well combined.
Pour in the olive oil a little at a time, whisking well after each
addition. You will have a smooth, pungent sauce.
Add the potatoes, green beans, cucumber, carrot, bell pepper, cabbage &
onion to the bowl & toss well to coat with the dressing. Wash & dry the
romaine & tear into bite sized pieces. Add to the bowl, along with the
herbs & Parmesan. Toss again to combine well. Grind on some pepper,
sprinkle on the sesame seeds & drizzle lemon juice over everything. Toss
again & serve.
Posted to EAT-L Digest - 25 Jun 96
Date: Tue, 25 Jun 1996 01:02:04 -0600
From: Ilene Warfield <ilenewar@STARNETINC.COM>
A Message from our Provider:
“Your pain touches God’s heart”