Recipe - Green Beans With Mustard Vinaigrette

1 pound Small green beans
Salted water
2 tablespoon Tarragon vinegar
1 tablespoon Finely chopped shallot or
Red onion
1 tablespoon Coarsegrained Dijon
Mustard
One fourth teaspoon Salt
1 One half tablespoon Olive oil
One fourth cup Salad oil
Butterhead lettuce leaves
One fourth 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 tendercrisp (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