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
- Nutritional Information
Nutritional analysis per serving (4 servings)
170 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 2 grams protein; 93 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Trim off the ends of the green beans. Cut them into 1 1/2-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.
- 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.
- 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.
About 15 minutes
Dining and Cooking