Green Beans In Basil-Walnut Vinaigrette

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Young green beans - trimmed
1		Radicchio leaf - (up to 2)*, or-
1		Red cabbage leaf - (up to 2)
		Vinaigrette
1 teaspoon	5ml	Garlic - chopped
20		Basil leaves
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground pepper
2 teaspoons	10ml	Dijon mustard
4 tablespoons	60ml	Wine vinegar
1/2 cup	118ml	Oil
		Garnish
3		Scallions - thinly sliced
		Walnuts - chopped

Recipe Instructions

*For presentation purposes, the author suggests putting the radicchio or red cabbage leaves on individual salad plates and mounding the green beans on top.

Bring water to a rolling boil. Add green beans and cook until just tender-crisp. Pour immediately into a colander and pour ice water over them to stop the cooking action. Drain well.

In blender or food processor, put the garlic, basil, salt and ground pepper. Pulse on and off, then add the mustard and vinegar. Pulse until smooth. Add the oil very slowly in a thin stream, with the machine running, just until blended.

Put the beans in a serving bowl and pour the vinaigrette over them. Toss to coat thoroughly. Garnish with scallions and walnuts.

From 1991 "Shepherd's Garden Seeds Catalog," pg. 8.

Source:
Cooking Light, June 1995, page 78

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