Green Bean and Mushroom Salad in Tomato Cups Vinaigrette-TNT
1 pound frozen french green beans
8 fresh ripe tomatoes
1 pound mushrooms, sliced
Blanch beans and sliced mushrooms in boiling chicken stock,salted. Put in
vinaigrette and refrigerte overnight. Skin and scoop out tomato pulp. Fill
with marinated beans and mushrooms. Beautiful and good. Serve on bib lettuce.
Vinaigrette
2 tsp. Dijon mustard
1 cup light vegetable oil
salt and freshly ground pepper
1/3 cup Tarragon vinegar
2 Tbsp. finely minced fresh tarragon.
Mix and marinate beans and mushrooms.