Summer salad parisienne

Yield: 4 Servings

Measure Ingredient
3 mediums Red potatoes
½ pounds Green beans
1 medium Cucumber
3 cloves Garlic, minced
2 tablespoons Dijon mustard
⅓ cup Olive oil
1 medium Carrots finely diced
½ medium Red pepper, thinly sliced
¼ cup Red cabbage, julienned
¼ cup Red onion, minced
1 Head romaine lettuce
¼ cup Fresh herbs, minced
¼ cup Parmesan cheese grated
Black pepper to taste
1 tablespoon Sesame seeds
¼ cup Lemon juice

Put 2 quarts of water to boil in a medium size pot. Do NOT salt.

Scrub the potatoes & boil, without peeling, until fork tender. When done, remove from potatoes & cool before dicing. Meanwhile, trim the green beans & steam for 5-7 minutes. Peel, seed & dice the cucumber. In the bottom of a large salad bowl, whisk the garlic into the mustard until well combined.

Pour in the olive oil a little at a time, whisking well after each addition. You will have a smooth, pungent sauce.

Add the potatoes, green beans, cucumber, carrot, bell pepper, cabbage & onion to the bowl & toss well to coat with the dressing. Wash & dry the romaine & tear into bite sized pieces. Add to the bowl, along with the herbs & Parmesan. Toss again to combine well. Grind on some pepper, sprinkle on the sesame seeds & drizzle lemon juice over everything. Toss again & serve.

Posted to EAT-L Digest - 25 Jun 96 Date: Tue, 25 Jun 1996 01:02:04 -0600 From: Ilene Warfield <ilenewar@...>

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