Haricots verds en salade

Yield: 1 servings

Measure Ingredient
1 pounds Green beans
2 teaspoons Burnet
1 tablespoon Chives
1 tablespoon Chervil
1 tablespoon Tarragon
2 tablespoons Parsley
½ cup Oil
2 tablespoons Wine vinegar
⅛ teaspoon Fresh black pepper

Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.

Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.

Converted by MC_Buster.

Per serving: 1114 Calories (kcal); 110g Total Fat; (85% calories from fat); 9g Protein; 34g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9357 Converted by MM_Buster v2.0n.

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