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Green Bean and Tomato Salad

Adapted from "Salads" by Leonard Schwartz

Serving Size: 4

For dressing:
1 1/2 teaspoons Dijon mustard
1 tablespoon coarse mustard
1 tablespoon chopped fresh tarragon -- or 1 1/2 tsp. dried
3 tablespoons sherry vinegar
1/4 cup walnut oil
2 tablespoons heavy cream
white pepper -- freshly ground

For salad:
1/2 pound green beans -- french style
1/2 teaspoon salt
4 medium tomatoes -- about 1 1/4 pounds
1 tablespoon shallots -- finely minced
To prepare dressing: Whisk together mustards, tarragon and vinegar.
Slowly whisk in the oil, drop by drop at first,
allowing it to be incorporated. Whisk in the cream. Season to taste
with salt and a generous amount of pepper. Cover; refrigerate at
least 1 hour before using.

To prepare salad: Trim both ends from beans; cut into 2-inch lengths.
Add ice water to a bowl large enough to hold the beans or the

In a saucepan, combine 2 cups of water and the salt. Bring to a
boil. Add beans; cook until tender but still a bit crunchy, 2 to 4
minutes. Remove with a slotted spoon and plunge into ice water.
(The ice water should cover the beans.) Keep the water in the pan at
a boil.

Drain the beans; dry well. Set aside.
With a paring knife, score each tomato with an X on the end opposite
the stem. Add more ice water to bowl. Cook the tomatoes in boiling
water for 15 to 30 seconds, then remove and plunge into ice water.
Peel with a paring knife, cut out the stems and cut each tomato in
half vertically (from top to bottom). Using a teaspoon, scoop out the
seeds and liquid from the tomatoes and discard. Slice the tomatoes
into strips 1/4-inch thick.

In a mixing bowl, combine tomato strips and beans. Add minced
shallots; toss. If dressing has separated, whisk to
combine. Add a little dressing; toss well. Add remaining dressing or
less to taste; toss and serve immediately.

Per Serving (excluding unknown items): 196 Calories; 17g Fat (74.1%
calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber;
10mg Cholesterol; 358mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean
Meat; 2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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