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Salad
Melissa's Corporate Chefs
1/2 pound of French Beans
1/2 pound Sweet Baby Carrots, cut into coins
1/2 Red Onion, sliced thin
2 tablespoons Oil
2 tablespoons White Wine Vinegar
Salt and Pepper to taste
Trim ends of French beans.
Blanch beans and carrot coins in boiling salted water about 6 minutes until just done but still crunchy.
Plunge into ice water to stop the cooking process, dry and place into a serving bowl.
Add onion to beans and carrots.
In a separate bowl, mix vinegar, salt and pepper and whisk in oil slowly.
Add oil and vinegar to vegetables and season to taste.
