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A jazzed up version of
the French green bean salad...
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DRESSING: |
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2 Tbs |
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sherry
vinegar |
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1 Tbs |
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fresh lemon
juice |
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1 tsp |
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dijon
mustard |
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2 Tbs |
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walnut oil
or olive oil |
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2 Tbs |
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vegetable
oil or canola oil
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SALAD: |
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1 lb |
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haricot
verts or slender green beans, trimmed |
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Four
¾-inch-thick |
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French bread
slices |
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3 ounces |
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goat cheese,
cut into ½-inch slices |
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1 head |
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Boston
lettuce |
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1 head |
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red leaf
lettuce |
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2 medium |
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avocados,
peeled and pitted |
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2 medium |
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tomatoes,
cut into wedges |
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½ cup |
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toasted
chopped walnuts |
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1 |
Prepare dressing:
Combine vinegar, fresh lemon juice and dijon mustard in
bowl. Gradually whisk in oils. Season salad dressing to
taste with salt and pepper. (Can be prepared 1 day
ahead- cover and refrigerate.) |
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2 |
Prepare salad: Bring
a pot of salted water to boil. Add green beans and cook
until just tender, about 4 minutes. Drain. Refresh with
cold water. Drain. (Can be prepared 1 day ahead- cover
and refrigerate.) |
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3 |
Preheat oven to
400°F. Place bread slices on cookie sheet and bake until
golden, about 5 minutes. Top bread with cheese. Bake
until cheese softens and is heated through, about 10
minutes. |
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4 |
Meanwhile line
plates with alternating Boston and red lettuce leaves.
Mound green beans in center of leaves. Cut avocado into
thin slices and fan around beans. Place cheese croutes
on one side of salad. Garnish with tomato wedges.
Drizzle with vinaigrette and sprinkle with walnuts. |
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Servings: 4 |
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Recipe Source |
| Modified
from Bon Appetit |
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