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INGREDIENTS

1 Radicchio leaf (up to 2)*
1/2 c Vegetable oil
GARNISH
1 1/2 lb Young green beans, trimmed
20 Basil leaves
2 ts Dijon mustard
3 Scallions, thinly sliced
VINAIGRETTE
1 ts Garlic, chopped
1 Red cabbage leaf (up to 2)
Walnuts, chopped
4 tb Wine vinegar
1/2 ts Salt
1/2 ts Black Pepper ; freshly ground

Servings

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. Yield: 6 to 8 servings. From 1991 "Shepherds Garden Seeds Catalog," pg. 8. Posted by Cathy Harned.

NOTES

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Green Beans in Basil-Walnut Vinaigrette

1  Radicchio leaf (up to 2)* 
1/2 c Vegetable oil 
  GARNISH 
1 1/2 lb Young green beans, trimmed 
20  Basil leaves 
2 ts Dijon mustard 
3  Scallions, thinly sliced 
  VINAIGRETTE 
1 ts Garlic, chopped 
1  Red cabbage leaf (up to 2) 
  Walnuts, chopped 
4 tb Wine vinegar 
1/2 ts Salt 
1/2 ts Black Pepper freshly ground

*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.    Yield: 6 to 8 servings.    From 1991 "Shepherds Garden Seeds Catalog," pg. 8. Posted by Cathy Harned.

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Nutrition

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Serving Size: 1 Serving (156g)
Recipe Makes: 6 Servings

Calories: 113
Calories from Fat: 110 (97%)

Amt Per Serving		% DV

	Total Fat 12.3g	16 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 3.5g
Cholesterol 0mg		0 %
Sodium 39mg		1 %
Potassium 21.9mg		1 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 113

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