Category: Vegetables

1 lb Small green beans

Salted water

2 tbsp Tarragon vinegar

1 tbsp Finely chopped shallot or

Red onion

1 tbsp Coarse-grained Dijon

Mustard

1/4 tsp Salt

1 1/2 tbsp Olive oil

1/4 cup Salad oil

Butterhead lettuce leaves

1/4 cup Slivered pimiento or red

Bell pepper -- for garnish

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@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500



File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip