Carol Lawless's Green Been Salad...

Using green beans as a base for a salad is different and wonderful! This recipe is a happy departure from your usual salad fare. And best yet--you can make it ahead. Served with great success by Carol Lawless at her many baby and wedding showers, it would be just as appropriate at a barbecue. Serves at least 8.

Ingredients:

1 1/4 pounds Haricots Verts (thin green beans)
1 medium Carrot cut into fine julienned pieces
1 medium Parsnip cut into fine julienned pieces
1 Red Bell Pepper cut into fine julienned pieces
1/2 small Red Onion, thinly sliced (I omitted this on Saturday)
2 Tablespoons extra virgin Olive Oil
1 Garlic clove, minced
1/4 Cup + 1 Tablespoon Cider Vinegar
2 1/2 Tablespoons Water
1 1/4 teaspoon Dijon Mustard
1 1/2 teaspoon Honey
1/4 teaspoon Celery Seeds
2 hard-boiled eggs
Real Bacon Bits (by Hormel or make your own)

Directions:

Par-boil green beans in salted water until crisp-tender (about 2 minutes); cool in an ice-water bath; pat dry.
In large skillet heat olive oil, add garlic and vegetables; cook until fragrant; stir in vinegar, water, honey, mustard and celery seeds until blended and warmed through. Add the vegetables...  toss until warmed (about 1 minute). Transfer to large bowl; add the beans and cooked vegetables; toss well. Add a few dashes of Worcestershire sauce... Tabasco sauce... season with salt and pepper. Garnish with chopped hard-cooked Egg and crisp diced Bacon. Serve warm or at room temp. To make ahead: cook beans... dressed mixed vegetables can be refrigerated separately overnight. Bring to room temp. - add Worcestershire and Tabasco; season with salt and pepper; garnish with bacon bits.

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