*  Exported from  MasterCook  *

       Mixed Greens And Haricots Verts With Walnut Oil Vinaigrette

Recipe By     : Gourmet Magazine, March 1996
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            White-wine vinegar
     1/3  c             Walnut oil or extra-virgin
                        - olive oil *
     1/2  lb            Haricots verts -- trimmed
     1/2  lb            Baby lettuce -- washed, spun dry
     1/2  lb            Frisee (French or Italian
                        - curly endive) -- washed,
                        - spun dry *
   2      tb            Red onion -- minced

* Available at specialty foods shops or produce markets, and some
  supermarkets.

In a small jar with a tight-fitting lid combine vinegar, oil, salt,
and pepper to taste and shake sealed jar until vinaigrette is
emulsified. Vinaigrette may be made 1 day ahead and chilled. Bring
vinaigrette to room temperature and shake before using.

In a saucepan of boiling salted water boil haricots verts until
crisp-tender, 3 to 4 minutes, and transfer to a bowl of ice and cold
water to stop cooking. Drain beans in a colander and pat dry between
paper towels. Beans may be made 1 day ahead and chilled, wrapped in a
paper towel in a sealable plastic bag.

Divide greens among 6 salad plates and top with beans. Sprinkle
salads with onion and drizzle with vinaigrette.

MC formatted by Barb at Possum Kingdom


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