*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Young green beans, trimmed
    1                    Radicchio leaf (up to 2)*
    1                    Red cabbage leaf (up to 2)
    1       t            Garlic, chopped
   20                    Basil leaves
      1/2   ts           Salt
      1/2   ts           Freshly ground pepper
    2       ts           Dijon mustard
    4       tb           Wine vinegar
      1/2   c            Oil
    3                    Scallions, thinly sliced
                         Walnuts, chopped
   *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 “Shepherd’s Garden Seeds Catalog,” pg. 8.
   Posted by Cathy Harned.
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