Green Bean Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Green beans, trimmed, sliced
14 ounce: Cannellini beans, cooked
3 each: Celery sticks, chopped
1 small: Fennel bulb,
1/2 each: Lettuce head, trimmed
1 small: Radicchio, trimmed
DRESSING
2 tbsp: White wine vinegar,
1/2 tsp: Dijon,
1 small: Shallot, diced
1 tbsp: Parsley, chopped
1 tbsp: Chives, chopped
1/2 tsp: Tarragon, chopped
3 tbsp: Olive oil,
Salt & pepper,
Directions:
Whisk together the ingredients for the dressing & season with salt &
pepper, to taste.
Bring a pan of lightly salted water to a boil & add green beans, cook
until just tender, 3 minutes. Drain, rinse in cold water & set aside.
Place in a bowl with the beans & celery.
Cut fennel in half & cut each half into thin fan shaped slices. Add
to the beans & toss in the herb dressing.
Mix lettuce & radicchio leaves together in a bowl. Arrange on
individual plates & top with the bean mixture.
"BBC Vegetarian" January, 1996.
Source from luhu.jp
pepper, to taste.
Bring a pan of lightly salted water to a boil & add green beans, cook
until just tender, 3 minutes. Drain, rinse in cold water & set aside.
Place in a bowl with the beans & celery.
Cut fennel in half & cut each half into thin fan shaped slices. Add
to the beans & toss in the herb dressing.
Mix lettuce & radicchio leaves together in a bowl. Arrange on
individual plates & top with the bean mixture.
"BBC Vegetarian" January, 1996.
Source from luhu.jp