Rated 5.0 stars by 1 users
Salad
European
4 servings
15 minutes
0 minutes
1/2 pound of French beans
1/2 pound Sweet Baby Carrots, cut into coins
1/2 red onion, sliced thin
2 tablespoons oil
2 tablespoons white wine vinegar
Salt and pepper to taste
Trim ends of French beans.
Blanch beans and carrot coins in boiling salted water about 6 minutes until just done but still crunchy.
Plunge into ice water to stop the cooking process, dry and place into a serving bowl.
Add onion to beans and carrots.
In a separate bowl, mix vinegar, salt and pepper and whisk in oil slowly.
Add oil and vinegar to vegetables and season to taste.
Leave a comment