Haricots Verts, Belgian Endive And Mushroom Salad

* Exported from MasterCook *

Haricots Verts, Belgian Endive And Mushroom Salad

Recipe By : Bon Appetit January 1994
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Bon Appetit Magazine
Salads & Salad Dressings To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces haricots vers -- trimmed
12 ounces mushrooms -- sliced
4 heads belgian endive -- cut crosswise into
-- 3/4-inch-thick slices
3 tablespoons white wine vinegar
1 1/2 tablespoons dijon mustard
1/2 cup olive oil
1 bunch fresh chive -- sliced

Blanch green beans in large pot of boiling salted water until just crisp-tender
, about 2 minutes. Drain. Rinse with cold water to stop cooking; drain well.
Pat green beans dry. Transfer to large bowl. Add mushrooms and endive.

Mix white wine vinegar and Dijon mustard in small bowl. Gradually mix in olive
oil. Mix in sliced chives. (Can be prepared 6 hours ahead. Cover vegetables
and refrigerate. Let dressing stand at room temperature.)

Pour dressing over vegetables and toss to coat. Season with salt and pepper.

Notes: If the pencil-thin French green bens known as haricots verts are not av
ailable at your local super market, use the thinnest regular ones you can find.

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