GREEN BEAN and ROASTED RED PEPPER SALAD

Green Bean and Roasted Red Pepper Salad 

Makes 6-8 servings

1 pound fresh green beans, cleaned and stemmed

5 red bell peppers, seeded and peeled

1 medium onion, finely sliced

1 garlic clove, minced to a paste

Dressing:

1 teaspoon minced celery

1/4 cup wine vinegar

3/4 cup salad oil

1/2 teaspoon Dijon mustard

Salt and pepper to taste

Blanche green beans in boiling, salted water. Cook until done but still crisp. Remove from water and let cool.

Roast whole peppers by holding over a flame on the stove, or place under the broiler, turning, until blackened. When peppers cool, peel off blackened skin and cut peppers into strips. Mix green beans, garlic, onion and bell pepper thoroughly.

Whip all ingredients of dressing together until thoroughly incorporated. (The recipe can be made ahead to this point the day before.) Pour dressing over salad mixture and marinate for one hour, tossing occasionally. Check seasoning for salt and pepper. Serve.