Recipe - Green Beans Cheese And Olive Salad

2 pound Haricots verts or young
green beans
1 teaspoon Mustard
4 teaspoon Red wine vinegar
5 tablespoon Olive oil
1 teaspoon Salt
Three fourths cup Black olives; nicoise or
gaeta preferred
1/3 cup Minced parsley
2 Cloves garlic; (large),
minced
One half cup Gruyere or Parmesan cheese;
grated
Freshly ground black pepper

In a large mixing bowl, combine mustard, vinegar, oil and 1 teaspoon salt.
If desired, pit the olives.

Sort the beans by thickness, making several separate piles.

In a large pan, bring several quarts of water to boil. Add salt, if
desired. Plunge the thickest beans into the boiling water first. Count 1
minute after the water boils again and add the smaller beans in turn. Boil
the beans until just cooked through but still crisp.

Drain the beans well and quickly toss them in the vinegar and oil dressing
with the parsley and garlic.

Sprinkle cheese and black olives over the beans. Correct seasoning with
salt and freshly ground pepper.

William Rice, Chicago Tribune Magazine 4/12/98

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: "Chez Nous" by Lydie Marshall

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 19,
1998