Serving
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Green Bean Salad
France
  -   Salade de Haricots Verts
Serves
Effort:
Sched:
DoAhead:  
5 salad  
**
1-1/2 hrs  
Yes
A justly popular salad in France. Most of the prep time is for slicing the beans - you can probably cut it by slicing several at a time, but they can be sliced even a day ahead anyway.






1
5
1
6
1
4
2
1/4
2/3
1/3
#
oz
t
oz
cl
T
T
t
t
t
Green Beans, round
Mushrooms
Lemon Juice
Onion, white
Garlic
Olive Oil, ExtV
Wine Vinegar (1)
Dry Mustard
Salt
Pepper
Make   -   (1-1/2 hr - 25 min work)
  1. Slice GREEN BEANS diagonally about 1-1/2 inches long. Blanch in lightly salted boiling water until just tender - do not over-cook. Refresh in cold water and drain well.
  2. Slice MUSHROOMS thin, tumble with Lemon Juice and set aside.
  3. Quarter ONION lengthwise and slice thin crosswise.
  4. Crush GARLIC and chop very fine.
  5. Mix Beans, Mushrooms, Onions and Garlic. Tumble with Olive Oil, then toss together All Items.
  6. Refrigerate for at least an hour before serving.
NOTES:
  1. Wine Vinegar:   White wine vinegar is appropriate. The pattern recipe calls for the 4 to 1 ratio of Oil to Vinegar that is standard in France. Here in Southern California that ratio is considered way too oily - a 2 to 1 ratio is about the most we can tolerate here, so that's what I've called for.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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