Summer salad parisienne
4 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>