Recipe By : Bon Appetit Magazine, Jan 1994
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Haricots verts -- trimmed
12 oz Mushrooms -- sliced
4 Belgian endive heads -- sliced
- crosswise 3/4"-thick
3 tb White wine vinegar
1 1/2 tb Dijon mustard
1/2 c Olive oil
1 bn Fresh chive -- sliced
Blanch green beans in large pot of boiling salted water until just
crisp-tender, about 2 minutes. Drain. Rinse with cold water to stop
cooking; drain well. Pat green beans dry. Transfer to large bowl. Add
mushrooms and endive.
Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix
in olive oil. Mix in sliced chives. (Can be prepared 6 hours ahead.
Cover vegetables and refrigerate. Let dressing stand at room
temperature.)
Pour dressing over vegetables and toss to coat. Season with salt and
pepper.
Notes:
If the pencil-thin French green bens known as haricots verts are not
available at your local super market, use the thinnest regular ones
you can find.
