Marinated Green Bean Salad (june) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Fresh green beans, washed
And trimmed,
8 ounce: Young zucchini, washed and
Trimmed,
8 ounce: Red bell pepper, roasted
3 tbsp: Balsamic vinegar,
1 tbsp: Extra virgin olive oil,
2 Cloves: garlic, sliced
1: Anchovy, minced
1 tbsp: Parsley, minced
1/2 tsp: Salt,
Freshly ground pepper,
6 large: Lettuce leaves,
Directions:
Steam whole beans and squash until just tender, about 6 minutes.
Plunge into cold water to stop cooking. Cut beans on diagonal into
2-inch lengths. Cut zucchini into 2-inch sticks, about as big around
as green beans. Remove char, seeds and stem from pepper and cut into
2-inch strips. In a medium bowl, mix together vinegar, oil, garlic,
anchovy, parsley and salt and pepper. Add vegetables and allow to
stand at least 30 minutes. Divide among lettuce leaves to serve,
drizzling any remaining marinade over the top. Serves 6
CopyrightA9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved
~ - - - - - - - - - - - - - - - - -
Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Source from luhu.jp
Plunge into cold water to stop cooking. Cut beans on diagonal into
2-inch lengths. Cut zucchini into 2-inch sticks, about as big around
as green beans. Remove char, seeds and stem from pepper and cut into
2-inch strips. In a medium bowl, mix together vinegar, oil, garlic,
anchovy, parsley and salt and pepper. Add vegetables and allow to
stand at least 30 minutes. Divide among lettuce leaves to serve,
drizzling any remaining marinade over the top. Serves 6
CopyrightA9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved
~ - - - - - - - - - - - - - - - - -
Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Source from luhu.jp
Tags
Vegetables