Green Bean/Haricot Verts Salad - T&T
The topic of green beans has come up, & reminded me of a cold salad that I enjoy. I serve as a main dish with crusty bread, or as a side, i.e. with salmon etc. Amounts are approximate.
Green beans or Haricot Verts
Marinated artichoke hearts
Cherry tomatoes, halved (or your choice - sliced plum, romas, or pear)
Mozzarella, thinly sliced (or your choice - feta, bleu, goat etc)
Pine nuts or walnuts (toasted), chopped
Mixed greens - optional
1 1/2 tbl red wine vinegar
2 tsps Dijon mustard
salt & pepper, to taste
a few tbl evoo
I used (gasp) bottled Italian dressing.
Steam beans in a steamer basket or boil the beans in salted water until crisp-tender. Drain and shock the beans in an ice bath or under cold running water. Pat dry. Plate the green beans, cheese, artichokes & walnuts or pine nuts (over mixed greens if you prefer). Combine dressing ingreds, whisking in the oil until thickened. Drizzle dressing over salad.
Other add-in options - sliced mushrooms, prosciutto - whatever you like.