Endive, Green Bean & Boston Lettuce Salad Recipe, Bon Appetit

 





Another winning recipe for endive and green bean salad from a very old Bon Appetit cookbook. Simple and flavorful with a tasty lemon and basil vinaigrette.




Green Bean, Endive & Boston Lettuce Salad

6 ounces green beans, trimmed and cut into 1 1/2-inch pieces
1 large endive head, cut crosswise into 1-inch pieces
1/2 Boston lettuce head, torn into bite-size pieces
1 tablespoon minced fresh basil or 1 teaspoon dried, crumbled
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons fresh lemon juice
2 1/2 tablespoons olive oil
Salt & freshly ground pepper


Cook the beans in a large pot of boiling salted water until just tender but still firm to the bite. Drain, rinse under cold water and drain again. Combine in a bowl with the endive and lettuce.

Mix basis, mustard and lemon juice in a bowl. Gradually whisk in oil. Season with sat and pepper to taste. Pour over salad and toss.

This recipe makes 2 servings and can easily be doubled or tripled.

Cook's tip: Make sure to pat any excess moisture off the green beans, endive and lettuce to make sure the vinaigrette sticks to them!

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