Quantcast

HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      ON WINE      SHOPPING      SEARCH

Recipe

 

Green Beans & Pecan Vinaigrette

 
beans

I received this recipe from a professional caterer. This salad prepares easily in advance: Steam the beans, toast the nuts and make the dressing. Then assemble just before serving, correcting the seasonings as needed. Unlike lettuce salads, it holds up well on a buffet table.

Ingredients
  • 1 pound green beans
  • 2 tablespoons peanut oil
  • 1 cup pecans, shelled
  • salt, to taste
  • 1/3 cup fresh lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 3/4 cup corn oil
  • 1/4 cup walnut oil
  • pepper, to taste

Trim beans and cut into 3 inch lengths. Steam until crisply tender.

Heat peanut oil over medium heat. Add pecans and salt to taste. Toast lightly, stirring constantly. (Nuts cook quickly, be careful not to burn them.)

Whisk lemon juice, sugar, and mustard together, then slowly drizzle in corn and walnut oil until emulsified. Add salt and pepper to taste.

Lightly coat the beans with the dressing and toss in the nuts. Serve at room temperature.

Serves 4.

Copyright © 1994-1997, Katherine Heyhoe. All rights reserved.

 

This Month's Global Gourmet Recipes

 

This Archived Page created between 1994 and 2001. Modified August 2007

 
 

Become a Chef:
Best Culinary Schools

Mom's Recipes

 
 
 
 

Chef Jackets, Chef Coats
Chef Wear, Aprons
Honey, Raw Honey

 

Kitchen & Home
Markdowns

Bestselling Cookbooks
Cooking Light Store
Kitchen Markdowns
Buy 3 Products, Get 4th Free
Kitchen Bonus Deals
Cookware Rebates
Bestselling Small Appliances

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts