Recipe - Green Bean And Purple Cabbage Slaw With Crispy Bacon

1 pound String beans; trimmed and
cut in half
4 cup Thinly cut or sliced up red cabbage
One half md Vidalia onion; peeled and
thinly cut or sliced up into
crescents
6 sl Bacon
2 tablespoon Apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Chopped fresh tarragon
2 Garlic cloves; minced
3 tablespoon Olive oil
Salt and freshly ground
black pepper to taste

These ran on today's Boston Globe website (www.boston.com).

Steam the string beans for 6 minutes, or until just tender. Drain and
refresh under cold water. Pat dry with a clean tea towel and place in a
large salad bowl. Add the cabbage and onion.

Put a mediumsized nonstick skillet over medium heat. When hot, add the
bacon. Cook until crispy and drain on paper towels. Crumble into pieces and
set aside.

Whisk together the vinegar, mustard, tarragon, and garlic in a small bowl.
Slowly whisk in the oil and season with salt and pepper. Pour the dressing
over the slaw, add the bacon, and toss to combine.

Makes 8 cups.

Posted to bbqdigest by RockMc RockMc@aol.com on May 22, 1998