So I was reading the BOSTON GLOBE MAGAZINE and the had some great "bean salad" recipes. I thought this looked good for Phase I. Let me know I will be trying these soon. The only thing I would change is the amount of salt and olive oil.
GREEN BEAN SALAD WITH PEPPER VINAIGRETTE
SERVES 6
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, pressed or finely chopped (about 1 teaspoon)
1 tablespoon plus
1/2 teaspoon salt
1/4 cup olive oil
Black pepper, to taste
1 1/2 tablespoons sliced marinated hot cherry peppers, drained and chopped
1/2 cup thin strips roasted red pepper
1 1/2 pounds haricots verts or green beans (for the latter, ends trimmed and beans halved)
3 tablespoons chopped fresh parsley
In a medium bowl, whisk together the vinegar, mustard, garlic, and 1/2 teaspoon salt. Slowly pour in half of the olive oil while vigorously whisking. When the mixture is blended, add the remaining olive oil in the same way. Season with black pepper, add cherry peppers and roasted red pepper and mix so that the peppers are coated with the dressing. Set the pepper mixture aside.
In a large pot, bring 4 quarts of water to a boil. Meanwhile, fill a large bowl with ice water and set aside. When the water on the stove boils, add the remaining 1 tablespoon of salt and the green beans and cook until they are tender-crisp, about 3 minutes.
Drain the green beans in a colander and immediately plunge them into the ice water to stop the cooking process. Drain the green beans again, pat them dry with a kitchen towel, and place them in a large bowl.
Pour the dressing-and-pepper mixture over the green beans, add the parsley, and toss to combine. Serve at once.
Green Bean salad with pepper vinaigrette Phase I
