Recipes from Italy :: Italian Vegetable Side Dishes
1 lb. green beans
Vinaigrette Dressing
Lettuce (optional)
2 med. tomatoes, cut into wedges
1 small onion, sliced
1/4 c. grated Parmesan cheese
Ripe olives
Remove ends from beans. If beans are large, cut French style into lengthwise strips. Heat beans and 1 in. of salted water, using 1/2 tsp. salt to 1 c. water, to boiling. Cook uncovered or without a lid 5 mins. Cover and cook until tender, 10 to 15 mins., French style 5-10 mins.; drain.
Prepare Vinaigrette Dressing. Pour over warm beans and toss. Cover and refrigerate at least 2 hours. Remove beans to lettuce-lined plate with slotted spoon. Add tomatoes and onion. Sprinkle and distribute with cheese; garnish with olives.
Yields 4 to 6 servings.
Vinaigrette Dressing
1/3 c. olive oil or canola (or other vegetable) oil
2 Tbsp. wine vinegar
1 clove garlic, chopped
1 tsp. salt
1/2 tsp. prepared dark mustard
Dash of pepper
Mix all ingredients.
