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Plunge beans into a large pot of rapidly boiling water. Cook five minutes, or until
just tender-crisp. Meanwhile, prepare a large bowl of ice water. Drain beans and
plunge into ice water until cool. Drain and pat dry with paper towels.
For Vinaigrette: combine lemon juice, vinegar, mustard, basil, sugar, salt, and
pepper in a small bowl. Slowly whisk in olive oil. Whisk until thickened and
thoroughly blended.
Place beans on a serving platter and drizzle vinaigrette over them. Top with red
onion, feta and walnuts. Serue immediately or cover and chill for several hours. |
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