Yield: 4 Servings
|3 mediums||Red potatoes|
|½ pounds||Green beans|
|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@...>