Ingredients:
2 pounds
fresh whole green beans, trimmed
1 large (or
2 small) sweet red peppers, thinly julienned1 pint cherry tomatoes, each cut in half
1 cup fresh finely minced parsley
1/4 cup fresh finely minced dill
1/4 cup fresh finely minced tarragon
2 or 3 tbsp minced garlic
2 or 3 tbsp Dijon mustard
1/3 cup olive oil
Salt and pepper to taste
2 or 3 tbsp red wine vinegar
Juice of one large lemon
1/2 cup sliced or slivered almonds
Stream the green beans in a large pot until the beans are just
barely tender. Put the steamed beans in a colander and run them under cold
water to stop the cooking. Drain.
While the green beans are draining, add all other
ingredients (except the vinegar, lemon juice and almonds) to a large bowl and
toss until well mixed and the oil coats all ingredients. Add the cooled beans
to this mixture and toss again until well mixed and the oil costs the beans.
Refrigerate for a minimum of several hours and preferably overnight.
Just before serving the salad, add the vinegar, lemon juice
and almonds. Toss again until mixed.
That’s it. It’s easy, delicious, and will make your toes
curl with delight! And, if you don’t like a particular ingredient, feel free to
leave it out or substitute something else. This is one dish that says “Have it
your way!” And as no porn is complete without a picture, here’s a feast for your
eyes and your salivary glands…
That really does look delicious! I have it bookmarked for future use!
ReplyDeleteYou won't regret it!
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