GREEN BEANS IN BASIL-WALNUT VINAIGRETTE

      Title: GREEN BEANS IN BASIL-WALNUT VINAIGRETTE
  Categories: Seasonings, Salads, Vegetables
       Yield: 6 Servings
  
   1 1/2 lb Young green beans, trimmed
       1    Radicchio leaf (up to 2)*
            -or-
       1    Red cabbage leaf (up to 2)
 
 MMMMM------------------------VINAIGRETTE-----------------------------
       1 ts Garlic, chopped
      20    Basil leaves
     1/2 ts Salt
     1/2 ts Freshly ground pepper
       2 ts Dijon mustard
       4 tb Wine vinegar
     1/2 c  Oil
 
 MMMMM--------------------------GARNISH-------------------------------
       3    Scallions, thinly sliced
            Walnuts, chopped
  
   *For presentation purposes, the author suggests putting the radicchio
   or red cabbage leaves on individual salad plates and mounding the
   green beans on top.
   
   Bring water to a rolling boil.  Add green beans and cook until just
   tender-crisp.  Pour immediately into a colander and pour ice water
   over them to stop the cooking action. Drain well.
   
   In blender or food processor, put the garlic, basil, salt and ground
   pepper.  Pulse on and off, then add the mustard and vinegar. Pulse
   until smooth.  Add the oil very slowly in a thin stream, with the
   machine running, just until blended.
   
   Put the beans in a serving bowl and pour the vinaigrette over them.
   Toss to coat thoroughly. Garnish with scallions and walnuts.
   
   Yield: 6 to 8 servings.
   
   From 1991 "Shepherd's Garden Seeds Catalog," pg. 8. Posted by Cathy
   Harned.
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