Cold green salad with swiss cheese and olivesFrom notyourmomma 9 years ago
- Salad components shopping list
- 1 1/2 pounds of whole green beans, tipped and trimmed shopping list
- 1/2 lb. of swiss cheese, cut in strips shopping list
- 1/2 cup of imported cured black olives, pitted and chopped shopping list
- 1/2 cup red pepper strips shopping list
- 1/2 cup of red onion slivers shopping list
- 1/2 cup of toasted and chopped almonds shopping list
- Dressing shopping list
- 1/3 cup of lemon juice shopping list
- 2 large cloves of crushed garlic shopping list
- 2/3 cup of extra virgin olive oil shopping list
- 2 tbs. of sherry wine vinegar shopping list
- 1/2 tsp of dried tarragon, crushed shopping list
- 1/2 tsp of dried dill weed, crumbled shopping list
- 1/2 tsp of sea salt shopping list
- several grinds of black pepper shopping list
- 1 tbsp of Dijon mustard shopping list
- 1/3 cup of fresh parsley finely chopped, flat leaf preferred shopping list
How to make it
- Wash and trim the beans; destring.
- steam the beans until barely tender.
- plunge in ice cold water to stop the cooking, drain well.
- Whisk the dressing ingredients together in a small bowl.
- Add the dried off green beans to the dressing, add swiss cheese.
- Toss well.
- Chill for two or three hours.
- Add the olives, onions, and peppers and cover and chill overnight, best case scenario, a minimum of four hours chill time if you are in a hurry. I don't add the onions and olives earlier because I want the beans to absorb the dressing flavor foremost and the onion, olive flavor secondarily.
- Just before serving, sprinkle with the toasted almonds.
The Cooknotyourmomma South St. Petersburg, FL
The Rating4 people
Such an amazing recipe! I can't wait to make this for myself. Thank you for taking the time to type out this wonderful recipe!annieamie in Los Angeles loved it
not sure how I missed this the first time around! love it!sparow64 in Sweetwater loved it
Sounds fantastic. Cant wait to make your dish. Well done and Thank you..............unicorn4 in Melbourne loved it