MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: GREEN BEAN SALAD WITH ORANGE BERGAMOT VINAIGRETTE
 Categories: Salads
      Yield: 6 servings
 
  1 1/2 lb Green beans, fresh
    1/4 c  Orange bergamot mint, fresh
           -ly chopped, plus 4 sprigs
           -for garnish
    1/4 c  Lemon juice
      2 sm Cloves garlic
      1 ts Sea salt
      1 ts Cayenne chile pepper, seeded
           -& freshly chopped, or 1/2
           -ts dried red chile flakes
    2/3 c  Olive oil
    1/4 c  Parsley, freshly chopped
 
  Rinse the beans and snap off the tips. Fill a large pan with water and
  bring to a boil. Add beans, let water return to a boil, and cook
  beans for 1 minute. Drain beans in a colander, pouring cold water
  over them until cool. Set aside in colander, allowing them to dry.
  
  Make the dressing:  Pour lemon juice into a large mixing bowl. Crush
  garlic clove, add to bowl. With the back of a wooden spoon, press
  garlic into lemon juice to release its oil, then discard. Add sea
  salt and chile pepper, and stir with a whisk. Add olive oil in a thin
  stream, stirring with the whisk until the dressing emulsifies, then
  stir in chopped mint and parsley. Add the beans, and toss them with
  the vinaigrette until well coated. Allow beans to marinate for about
  an hour before serving at room temperature.
  
  Source:  Shepherd's Garden Seeds pamphlet.
 
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