Serving
(click to enlarge)

Green Bean & Tomato Salad
Hungary
  -   Paradicsom és Zöldbab Saláta
Serves:
Effort:
Sched:
DoAhead:  
7 salad  
**
1-1/4 hr  
Most

Hungarian cuisine hinges on soups and stews, and they are not very innovative with salads - most, like cucumber salad are just copies of what is done in neighboring countries This one, though, is worthy of further consideration.




1
2-1/2
2
1/4
1
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1
1

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1
1
2/3
1/2
1
1/4
1/2
1/4
#
#
2
c

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t

---
t
t
t
t
t
c
c
c
Green Beans
Tomatoes, ripe
Scallions lrg
Parsley
Lettuce head (1)
-- Garnish
Eggs lrg
Paprika

-- Dressing
Tarragon fresh (2)
Dijon Mustard
Salt
Pepper
Paprika
Wine Vinegar
Olive Oil, pure
Sour Cream
Prep:   -   (1 hr - 35 min work)
  1. Hard Cook EGGS for Garnish, shell and chill. Chop fairly fine.
  2. Tip and tail BEANS. Cut into 1 inch lengths. Bring to a boil in lightly salted water and simmer until tender but still firm - DO NOT overcook.
  3. Quarter TOMATOES lengthwise and slice crosswise about 1/4 inch. Let drain well, but do not squeeze or seed them (drink the juice with a touch of salt).
  4. Slice SCALLIONS thin and chop small. Chop PARSLEY small. Mix.
  5. Rinse LETTUCE leaves and dry in your salad spinner. Prepare as desired (see Note-3).
  6. Chill all Salad items for about 30 minutes.
  7. Make Dressing: Chop TARRAGON fine. Mix all Dressing items and whip until smooth (I use a mini-prep food processor) and chill.
Serving:   -   (10 min)
  1. Arrange Lettuce in salad bowl (or bowls) as desired. Mix Beans, Tomatoes and Scallion mix, making sure they are all well drained. Arrange on top of Lettuce (See Note-3).
  2. Whip Dressing again (if needed - usually not with the mini-prep) and pour over Salad.
  3. Garnish with Chopped Egg and Paprika. Serve.
NOTES:
  1. Lettuce:   Use a loose leaf lettuce. The pattern recipe calls for 3 heads of Bibb Lettuce or 2 heads of Boston Lettuce, but I use Green or Red lettuce which comes in larger heads at a much lower price. My local produce markets don't even carry those expensive gourmet style lettuces.
  2. Tarragon:   If you can't get fresh Tarragon, use about three times as much fresh Dill.
  3. Serving:   For table service it is OK to line individual bowls with lettuce leaves, but for buffet service this does not work. Lettuce has to be torn into smallish pieces, and can be mixed with the tomatoes and beans. For buffet service I make half again as much dressing and serve it in a bowl with a very small ladle to be applied by the guests - and skip the chopped egg.
  4. 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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