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  • 2 Ratings

Use any combination of fresh beans you like. They can be cooked ahead of time and refrigerated until you're ready to use them.

Martha Stewart Living, June/July 1993

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim stem ends of beans. Bring a large pot of salted water to a boil. Blanch each type of bean separately until crisp-tender. Refresh in ice water, drain, and pat dry.

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  • Toss beans with shallot, oil, and salt and pepper to taste. Add vinegar to taste and herbs, if desired.

  • Arrange red-leaf lettuce and beans on each of 4 plates, and serve.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0