Haricots verds en salade
1 servings
Ingredients
| Quantity | 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 |
Directions
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.