Green Beans and Endive Salad

Name: Green Beans and Endive Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pound fresh green beans; 2 large Belgian endives; 2 tablespoons Dijon mustard; 2 tablespoons red-wine vinegar; Salt and freshly ground pepper to taste; 4 tablespoons olive oil; 4 tablespoons finely chopped red onions; 4 tablespoons finely chopped parsley

By Pierre Franey

Total Time: About 15 minutes
Rating: 4(17)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

1pound fresh green beans
2large Belgian endives
2tablespoons Dijon mustard
2tablespoons red-wine vinegar
Salt and freshly ground pepper to taste
4tablespoons olive oil
4tablespoons finely chopped red onions
4tablespoons finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Trim off the ends of the green beans. Cut them into 1½-inch lengths. Drop them into boiling salted water and simmer for 3 to 5 minutes. Do not overcook. They must remain crisp and tender. Drain well and cool.
Step 2
Trim off the ends of the endives and cut the heads into bite-sized pieces. Rinse them in cold water and drain or spin dry.
Step 3
Place the mustard, vinegar, salt and pepper in a salad bowl. Using a wire whisk, blend well. Beat in the oil slowly while mixing. Add the green beans, endive, onion and parsley; toss well and serve.