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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Julia Child recipe Ingredients:
1 -2 tablespoon excellent wine vinegar or 1 -2 tablespoon a combination of vinegar and lemon juice |
1/8 teaspoon salt |
1/4-1/2 teaspoon dijon mustard |
6 -8 tablespoons best-quality olive oil or 6 -8 tablespoons salad oil |
fresh ground pepper |
1 tablespoon minced shallots or 1 tablespoon scallions, and or dried herbs such as tarragon or basil |
440 g kidney beans, rinsed and drained |
raw zucchini, sliced |
raw mushrooms, sliced |
mixed salad green |
hard-boiled egg |
tomato |
olive |
anchovy |
chunks tuna or other fish |
chopped parsley |
Directions:
1. Vinaigrette:.
2. place all ingredients in a covered jar, shake vigorously to blend, and correct seasoning.
3. Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20 to 30 minutes.
4. At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around the edges of a large serving dish. Mound the beans in the center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, chunks of tuna or other fish.
5. Pour a bit more vinaigrette over all, sprinkle with chopped parsley or other herbs.
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