Napa Bean Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-Sue Woodward,
SAN FRANCISCO ENCORE
1 1/2 lbs: Green beans,
1 small: Red onion, finely chopped
3/4 cup: Black Greek olives, pitted & quartered
8 ounce: Chevre, crumbled
3 tbsp: Vinegar,
1/3 cup: Olive oil,
1 centiliter: Garlic, pressed
1/4 tsp: Cayenne,
1/2 tsp: Salt,
Directions:
Trim the green beans and cut into strips. Blanch in boiling salted
water until crisp but tender. Immediately immerse in cold water.
Place the onion, olives, and cheese in a bowl. Add the cooled beans.
Mix the remaining ingredients until thoroughly blended. Pour over the
salad and mix gently, being careful not to break up the cheese. Let
stand at room temp until ready to serve.
Author - Junior League of San Francisco, CA
Source from luhu.jp
water until crisp but tender. Immediately immerse in cold water.
Place the onion, olives, and cheese in a bowl. Add the cooled beans.
Mix the remaining ingredients until thoroughly blended. Pour over the
salad and mix gently, being careful not to break up the cheese. Let
stand at room temp until ready to serve.
Author - Junior League of San Francisco, CA
Source from luhu.jp
Tags
Salads