"I think yellow wax beans or asparagus would work well in this recipe, too. From Company's Coming."
fresh green beans, trimmed
garlic cloves, finely minced
( I used whole wheat French sourdough bread)
fresh curly-leaf parsley
Sun-Dried Tomato Dressing
marinated sun-dried tomatoes, drained and chopped
red wine vinegar
Prepare salad dressing by combining all ingredients in blender and processing until smooth. Yield: 1/4 cup salad dressing.
In large pot of salted boiling water, blanch the green beans for 3-5 minutes or until bright green. Drain. Immediately plunge beans into bowl of ice cold water to halt the cooking process and to maintain their color. Let stand 10 minutes then drain well again.
In a large saute pan, heat the olive oil and butter on medium heat. Add the minced garlic. Cook for 1 minute, stirring constantly.
Add the bread crumbs. Cook mixture for 5 minutes, stirring constantly to brown evenly. Cook until bread crumbs are crisp and golden.
Stir in the parsley with the bread crumbs. Remove pan from heat.
Transfer drained green beans to shallow serving platter and drizzle dressing over the beans. Sprinkle with bread crumb mixture. Toss.
Serve either warm or at room temperature.
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Green Beans With Sun Dried Tomato Dressing (cont.)