Shaker Green Bean Salad
Ingredients:
1 teaspoon sugar
1/2 pound green beans, cut into 1-1/2-inch lengths
Dressing, see below
2 quarts fresh garden lettuce, cut into 1-inch pieces
12 nasturtium blossoms (optional)
2 tablespoons chopped green onion
Dressing:
3 tablespoons tarragon-flavored vinegar
1 tablespoon chopped green onion
1/2 teaspoon each dried leaf thyme, dried leaf summer savory and salt
2 teaspoons whole-grain country-style mustard
Freshly ground black pepper to taste
1/2 cup olive, walnut, or vegetable oil
Method:
Fill a medium-sized saucepan half-full with water. Bring to a boil; add sugar. Drop green beans into boiling water. Boil 3 to 4 minutes or just until beans are bright green.
Drain and chill immediately in cold water; drain. Prepare Dressing. Add drained beans; let stand 30 minutes. Immediately before serving, arrange lettuce in a serving bowl. Top with beans, including dressing. Garnish with nasturtium blossoms, if desired. Sprinkle with 2 tablespoons green onion. Makes 4 to 6 servings.
To prepare Dressing:
In a medium-sized bowl, combine vinegar, 1 tablespoon green onion, thyme, summer savory, salt, mustard and pepper. Whisk in oil until blended. Makes 2/3 cup.
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