Jul. 13th, 2013

nverland: (Monthly-July)
[personal profile] nverland
Texas-Joined the Union 12-29-1845 –Capitol Austin

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HARICOTS VERTS, CORN, AND CARROT SALAD WITH MUSTARD VINAIGRETTE
Time: 35 minutes; yield: 6 to 8 servings

1/2 teaspoon kosher salt, more as needed
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
1/4 cup minced fresh chives
Black pepper, as needed
1 pound haricots verts or green beans, trimmed
2-2/3 cups cooked fresh corn kernels (from about 4 corn cobs)
1/2 pound carrot, peeled and coarsely grated (2 cups)

1. In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.

2. Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.

3. In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
nverland: (JMT3)
[personal profile] nverland
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