1 tablespoon salt
1 pound green beans, cleaned
1 red bell pepper, diced 1/4 inch
1/2 cup pine nuts
2 tablespoons olive oil
1 pound shiitake mushrooms, stems removed, sliced
Vinaigrette:
2 shallots, minced
1 tablespoon Dijon mustard
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and pepper to taste
3 tablespoons chopped basil
3 tablespoons chopped parsley
2 tablespoons chopped chives
In a large saucepan, bring 8 cups of water and 1 tablespoon salt to a boil. Add green beans and blanch 4-6 minutes until crisp-tender. Drain and rinse with cold water to cool slightly, leaving beans just a little warm.
In a large mixing bowl whisk vinaigrette ingredients to combine. Toss warm beans with vinaigrette and add bell pepper. Set aside.
In medium sauté pan over medium-high heat, toast pine nuts until golden brown, stirring constantly, for several minutes. Add nuts to bean mixture.
In same pan heat 2 tablespoons olive oil and sauté shiitakes until golden brown. Add to bean and nut mixture and toss to combine. Serve at room temperature.
Recipe from La Varnne at The Greenbrier
Sunday, May 16, 1999
