Yield: 10 servings
Measure | Ingredient |
---|---|
1 pounds | Filet beans |
⅓ cup | Lemon juice; freshly squeezed |
1 cup | Canola oil |
¼ cup | Sesame oil |
1 bunch | Chervil; chopped |
\N \N | Salt and pepper; to taste |
Steam filet beans until tender, shock in cold water. Combine lemon juice, salt and pepper, in a stainless steel bowl.
Slowly whisk in oils until emulsified. Add herbs and toss about ¼ cup vinaigrette with filet beans to coat.
Reserve extra dressing in refrigerator for later use.
Makes 1 cup.
Recipe by: Cook's Garden Catalog, Spring/Summer '99 Converted by MM_Buster v2.0l.