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 \N | Head romaine lettuce |
¼ cup | Fresh herbs, minced |
¼ cup | Parmesan cheese grated |
\N \N | 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@...>