INGREDIENTS
1 1/2 lbs. slender green beans 3 Tab. Sherry wine vinegar 5 Tab. Walnut oil 2 Tab. Olive oil 3 Tab, fresh chives, chopped 3 Tab. Fresh parsley, chopped 3 Tab. Shallots, minced 3 Tab. Fresh basil, chopped 2 small firm but ripe pears such as Bosc,peeled,cored and cut into matchstick size strips. 1/2 cup walnuts, toasted & chopped 1-1/2-ounce piece Parmesan cheese, shaved with vegetable peeler DIRECTIONS 1. Cook green beans in large pot of boiling salted water until crisp– about 6 minutes. Drain, then rinse with cold water. Drain well and set aside, Can prepare beans ahead and chill in refrigerator. 2. Whisk together walnut oil, vinegar, olive oil, chives, parsley and shallots in large bowl. Add green beans, basil, pears and walnuts; toss gently. Season with salt and pepper. Top with Parmesan, and serve. Yield: 6 servings Prep Time: 10-15 minutes Cook Time: 6 minutes Total Time: 20-25 minutes
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INGREDIENTS
1 pound fresh green beans, trimmed 2 tbsp. chopped shallots 2 tbsp. chopped garlic 1/4 cup balsamic vinegar 1/4 cup olive oil DIRECTIONS Place green beans in a large saucepan. Fill with enough water to cover green beans, and bring to a boil over high heat. Reduce heat to medium low, and simmer 10 minutes. Drain, and let cool. In a bowl, stir together shallots, garlic, balsamic vinegar, and oil. Pour over green beans. Cover, and refrigerate at least 1 hour. Serve cold. |
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