Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Young green beans, trimmed
1 Radicchio leaf (up to 2)*
-or-
1 Red cabbage leaf (up to 2)
-----VINAIGRETTE-----
1 t Garlic, chopped
20 Basil leaves
1/2 ts Salt
1/2 ts Freshly ground pepper
2 ts Dijon mustard
4 tb Wine vinegar
1/2 c Oil
-----GARNISH-----
3 Scallions, thinly sliced
Walnuts, chopped
*For presentation purposes, the author suggests
putting the radicchio or red cabbage leaves on
individual salad plates and mounding the green beans
on top.
Bring water to a rolling boil. Add green beans and
cook until just tender-crisp. Pour immediately into a
colander and pour ice water over them to stop the
cooking action. Drain well.
In blender or food processor, put the garlic, basil,
salt and ground pepper. Pulse on and off, then add
the mustard and vinegar. Pulse until smooth. Add the
oil very slowly in a thin stream, with the machine
running, just until blended.
Put the beans in a serving bowl and pour the
vinaigrette over them. Toss to coat thoroughly.
Garnish with scallions and walnuts.
Yield: 6 to 8 servings.
From 1991 "Shepherd's Garden Seeds Catalog," pg. 8.
Posted by Cathy Harned.
