Green Bean Salad With Radicchio, Roquefort, And Mushrooms Recipe

Name: Green Bean Salad With Radicchio, Roquefort, And Mushrooms Recipe
Ingredients: 1 teaspoon warm water; 1 teaspoon dijon mustard; 1 tablespoon white wine vinegar; 1 teaspoon garlic paste*; 1/2 cup olive oil; salt and pepper, to taste; 1 pound haricots verts; 3 tablespoon roquefort cheese, crumbled; 1 teaspoon tarragon, chopped; 1/2 cup domestic mushrooms, sliced thinly; 1/2 cup walnut pieces, toasted and chopped; 4 large leaves radicchio

FCI and International Culinary Center|Dec. 20, 2011 11:03 am EST

5 (1 ratings)

Print

Crunchy green beans combined with earthy mushrooms and tangy Roquefort cheese for a flavorful salad with a bold presentation. Serve this as a prelude to an elegant steak or lobster dinner.

Servings

4

Ingredients

1 teaspoon warm water
1 teaspoon dijon mustard
1 tablespoon white wine vinegar
1 teaspoon garlic paste*
1/2 cup olive oil
salt and pepper, to taste
1 pound haricots verts
3 tablespoon roquefort cheese, crumbled
1 teaspoon tarragon, chopped
1/2 cup domestic mushrooms, sliced thinly
1/2 cup walnut pieces, toasted and chopped
4 large leaves radicchio

Directions

In a small bowl, combine the water, mustard, vinegar, and garlic paste and slowly whisk in the olive oil to make a smooth emulsion. Season with salt and pepper, to taste.
In another bowl, toss the haricots verts, Roquefort, mushrooms, and walnuts with some of the vinaigrette and tarragon to lightly dress. Shape the radicchio leaves into a nice cup-like shape in the center of a plate and place the salad in the center of the radicchio cup. Sprinkle with the remaining tarragon leaves.