Marinated green bean salad (june)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh green beans -- washed |
| And trimmed | ||
| 8 | ounces | Young zucchini -- washed and |
| Trimmed | ||
| 8 | ounces | Red bell pepper -- roasted |
| 3 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Extra virgin olive oil |
| 2 | Cloves garlic -- sliced | |
| 1 | Anchovy -- minced | |
| 1 | tablespoon | Parsley -- minced |
| ½ | teaspoon | Salt |
| Freshly ground pepper | ||
| 6 | larges | Lettuce leaves |
Directions
Steam whole beans and squash until just tender, about 6 minutes.
Plunge into cold water to stop cooking. Cut beans on diagonal into 2-inch lengths. Cut zucchini into 2-inch sticks, about as big around as green beans. Remove char, seeds and stem from pepper and cut into 2-inch strips. In a medium bowl, mix together vinegar, oil, garlic, anchovy, parsley and salt and pepper. Add vegetables and allow to stand at least 30 minutes. Divide among lettuce leaves to serve, drizzling any remaining marinade over the top. Serves 6 CopyrightA9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved ~ - - - - - - - - - - - - - - - - - Recipe By : Jane Rubey, gourmet@... (1996)
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