"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for GREEN BEANS WITH BASIL WALNUT VINAIGRETTE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


1-1/2# green beans
32 walnut halves, for garnish

For Vinaigrette:
1 T. Dijon mustard
1/3 c. red wine vinegar
c. fresh basil, coarsely chopped
Salt and pepper to taste
1 c. olive oil
c. walnut pieces

In a large pot, blanche green beans for 5 minutes or less. You want to keep the crunch.

In a food processor or blender, combine mustard, vinegar, basil, salt and pepper.
Process for 1 minute.
Turn off and scrape down sides of bowl and processor for 30 more seconds.
With motor running, drizzle in the oil slowly. When blended, add the walnuts through the feed tube.
Turn off food processor.
The nuts should be chopped finely but large enough to see. Do not overprocess.
Remove and drizzle half the dressing over green beans. Garnish with walnut halves.




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