haricots verts salad
- Categories
- Eastwest2
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| Juice of 1 lemon | |
| 1 tablespoon | Truffle oil |
| ½ cup | Virgin olive oil |
| 1 pounds | Haricot verts; blanched, shocked |
| 1 bunch | Chives; cut into 1" batons |
| Truffle oil; for garnish | |
| Salt; to taste | |
| Freshly-ground black pepper; to taste |
In a stainless steel bowl, mix lemon juice, truffle oil and olive oil.
Season with salt and pepper. Toss vinaigrette with the haricots verts.
Check for seasoning. Garnish with chives.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B06) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 239 Calories (kcal); 27g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
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