Summer green bean salad

Yield: 8 servings

Measure Ingredient
½ cup Pine nuts
2 pounds Green beans
¼ cup Plus 2 tbs olive oil
8 larges Shallots (10oz) thinly sliced
¼ cup Plus 1 tbs champagne vinegar or white wine vinegar
1 teaspoon Dijon mustard
3 mediums Scallions, finely chopped
¼ cup Dill, finely chopped
1 tablespoon Lemon zest, finely chopped
\N \N Salt and pepper to taste

1. Spread the pine nuts in a dry heavy skillet. Toast over moderate heat, shaking the pan, until golden, about 5 minutes.

2. Bring a large saucepan of salted water to a boil. Add the beans and cook over moderately high heat until tender, about 8 minutes.

Drain and refresh under cold water; drain.

3. Meanwhile, in a medium nonreactive skillet, heat 2 tbs of the oil.

Add the shallots and cook over moderate heat, stirring often, until caramelized, about 5 minutes. Add the vinegar and reduce by half, 1 to 2 minutes. Scrape the contents of the skillet into a large bowl.

4. Whisk in the mustard and the remaining 4 tbs of olive oil. Add the green beans, scallions, dill and lemon zest and toss. Season with salt and pepper. Sprinkle the toasted pine nuts on top and serve.

Food and Wine August 1995

Submitted By DIANE LAZARUS On 08-18-95

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