Mixed Greens And Haricots Verts With Walnut Oil Vinaigrette

* Exported from MasterCook *

Mixed Greens And Haricots Verts With Walnut Oil Vinaigrette

Recipe By : Gourmet March 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Gourmet Magazine
Salads & Salad Dressings To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons white-wine vinegar
1/3 cup walnut oil* -- or extra-virgin
-- olive oil
1/2 pound haricots verts -- trimmed
1/2 pound baby lettuce -- washed and spun dry
1/2 pound frisee -- (french or italian
-- curly endive)*,
-- washed and spun dry
2 tablespoons minced red onion

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

In a small jar with a tight-fitting lid combine vinegar, oil, and salt and pepp
er 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. D
rain 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 on
ion and drizzle with vinaigrette.

MC formatted by Barb at Possum Kingdom using MC Buster & SNT

Converted by MC_Buster.



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