Green Bean Salad
|French beans||3 Pound|
|Boiling water||4 Pint|
|Lettuce||4 Ounce (For Serving)|
|Olive oil||6 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
Snip off the ends of 3 lb. French green beans.
Wash in hot water immediately before cooking.
Using a very large saucepan, boil 4 3/4 pints water and 2 tablespoons of salt.
Drop beans, a handful at a time, into the rapidly boiling water.
Then bring back to a boil on a high heat, and boil slowly, uncovered, for 10 to 15 minutes.
Taste one bean after 10 minutes, it should be slightly crunchy.
Drain beans in a colander, and run cold water over them.
Spread on a cloth and pat dry.
Put them in the refrigerator in a covered bowl until next day.
Put 6 tablespoons olive oil, 2 tablespoons wine vinegar, 1/4 teaspoon dry mustard, 1/2 teaspoon freshly ground pepper into a screw-top jar and shake until thoroughly blended.
Chop finely enough chives and parsley to have 2 level tablespoons of each.
Pour vinaigrette, chives and parsley over beans and mix thoroughly.