Dish of Green Beans à la Grecque
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Green Beans à la Grecque


California    
Makes:
Effort:
Sched:
DoAhead:  		 14 oz
**
1 day
Best		 A California version of a French salad - an excellent use for Green Beans, crispy, with interesting and refreshing flavor - Salad or Appetizer. See also Comments.

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2
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1/3
1
1/2
1
1/4
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Green Beans
-- Dressing
Garlic
Basil (1)
Wine, white dry
Wine Vinegar wht  
Olive Oil, ExtV
Salt
Pepper blk
Bay Leaf
Tabasco Sauce
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Water
-- Garnish
Parsley
Prep:   -   (30 min)
  1. Tip and tail GREEN BEANS and cut to the length you want. This can be full length, or any other you desire for serving.
  2. Crush GARLIC and chop very fine.
  3. Chop BASIL fine.
  4. In a non reactive pan, mix together all Dressing Items, Green Beans, and just enough Water to barely cover.
Run:   -   (20 min + chill and maturing time)
  1. Bring to a boil, then turn to a simmer. Simmer covered just until Beans are crisp tender, around 15 minutes.
  2. Cool and refrigerate, at least overnight. In an emergency, leave at room temperature as many hours as you can, then chill just before serving.
Serving:
  1. Pull leaves from PARSLEY stems for Garnish. For buffet, the Beans can be in a serving bowl with some of the Dressing, and a device to lift them out. What device will depend on your cut length.
NOTES:

  1. Basil:

      Oregano or Tarragon can also be used, but go light on Tarragon, it's strong.

  2. Comments:

      Finished weight is for drained Beans, no liquid included. The pattern recipe is for Haricots Verts à la Grecque which are thin, delicate, French green beans. Fancy restaurants in San Francisco can probably get those from local growers, but what we have down here are good, robust California Green Beans.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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