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Haricots Verts And Horseradish Salad
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1/2 Pound Fresh haricots verts
/4 Cup Prepared horseradish
/4 Cup Sour cream
/2 Cup Prepared mayonnaise
/4 Cup Minced yellow onions
Teaspoon Minced garlic
Dash Worcestershire sauce
Hard−boiled eggs
/2 Pound Chopped crispy bacon
Salt; to taste
Freshly−ground black pepper; to taste
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Tablespoon Finely−chopped parsley
Bring a pot of salted water to a boil. Blanch the beans for 2 minutes.
Remove the beans from the water and shock in an ice bath. Drain the beans
and pat dry. In a mixing bowl, whisk the horseradish, sour cream,
mayonnaise, onions, and garlic. Season the mixture with the Worcestershire
sauce, salt and pepper. Toss the haricots verts with the horseradish
mixture. Season the salad with salt and pepper. Wrap the bowl with plastic
wrap and refrigerate overnight. To serve, mound the beans on a platter.
Using a knife, chop or slice the hard boil eggs. Sprinkle the eggs and bacon
over the salad. Garnish the salad with the parsley. This recipe yields 10
servings.
Haricots Verts And Horseradish Salad
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