Pine Nut and Green Bean Salad

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            FOOD FUNNY
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I thought I had heard every food punny there was, but here's a
new one from Karen Payne of Lily Dale, NY:

If you like hot stuff, try some spicy Chinese food - it will really
Szechwan fire.

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            TODAY'S RECIPE
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I highly recommend you use a nice nut oil to dress this salad,
but if you don't have any a good olive oil will do just fine.

Pine Nut and Green Bean Salad

1 lb (450 g) green beans (haricots), trimmed
1 bunch (about 12) radishes, sliced
2 oranges, peeled and cut into segments (supremes)
1 bunch watercress
3 Tbs (45 ml) hazelnut, almond, or walnut oil
1 Tbs (15 ml) white wine vinegar
Salt and freshly ground pepper to taste
1/2 cup (125 ml) pine nuts, toasted

Cook the green beans in boiling salted water just until tender, 2
to 3 minutes. Drain and rinse under running cold water. Combine
the beans, radishes, orange segments, and watercress in a mixing
bowl. Whisk together the oil, vinegar, salt, and pepper and toss
with the other ingredients. Sprinkle with toasted pine nuts and serve
immediately. Serves 4 to 6.
Received on Tue Aug 22 08:50:52 2006