Green beans with mustard vinaigrette
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small green beans |
| Salted water | ||
| 2 | tablespoons | Tarragon vinegar |
| 1 | tablespoon | Finely chopped shallot or |
| Red onion | ||
| 1 | tablespoon | Coarse-grained Dijon |
| Mustard | ||
| ¼ | teaspoon | Salt |
| 1½ | tablespoon | Olive oil |
| ¼ | cup | Salad oil |
| Butterhead lettuce leaves | ||
| ¼ | cup | Slivered pimiento or red |
| Bell pepper -- for garnish | ||
Directions
1. Snip off ends of beans. In a large pot bring a large quantity of salted water to a boil. Add beans and boil, uncovered, until tender-crisp (6 to 8 minutes). Pour into a colander to drain. Immediately rinse with cold water to stop cooking. Drain well.
2. In a salad bowl mix vinegar, shallot, mustard, and salt. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened. Add beans and mix lightly.
3. Serve beans on butter lettuce; garnish with pimiento.
Recipe By : the California Culinary Academy From: Dscollin@... Date: Thu, 16 Feb 1995 15:20:37 -0500 File
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