 |
Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 6 |
|
This colorful salad is great to take to a pot luck or for a buffet.Serve it at room temperature or slightly chilled. Pine nuts add a nice crunch! From a November 1985 issue of Bon Appetit in a Delicious Do-Ahead Dinner feature. Ingredients:
2 lbs green beans, trimmed |
3 tablespoons balsamic vinegar |
1 tablespoon stone ground mustard |
1 teaspoon salt |
9 tablespoons olive oil |
1 large red onion, peeled, quartered and thinly sliced |
1 cup pine nuts, toasted |
salt & freshly ground black pepper |
1 large head radicchio |
1 large head bibb lettuce |
Directions:
1. Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes.
2. Drain and rinse well under cold water; drain again and pat dry.
3. Combine vinegar,mustard and salt in medium bowl.
4. Slowly whisk in oil in thin stream.
5. Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette.
6. Season to taste with salt and pepper and let marinate 15 to 30 minutes.
7. Alternate radicchio and Bibb lettuce leaves over large platter.
8. Mound bean mixture in center, sprinkle with reserved pine nuts and serve.
|
|