BEAN SALAD Makes 6 servings.
3 tbs oil
1 tbs Dijon mustard
1/2 tsp paprika
1/4 cup red wine vinegar
Ice water
Salt
1 tsp Worcestershire sauce
1 pound green beans, trimmed
4 shallots, peeled, sliced into rounds
FILL a bowl with ice water, set aside. In a bowl, add shallots, separating them. Add 2 tbs vinegar, toss to coat, refrigerate. In a pot of salt boiling water, cook green beans until crisp tender. Drain in a colander, then transfer colander to ice bath. IN ANOTHER BOWL, whisk together remaining vinegar, paprika, Worcestershire and mustard, season with salt, drizzle in oil, whisking. Drain beans, transfer to a towel, pat dry. Transfer to a serving bowl. Add shallots, discarding liquid. Pour in vinaigrette, toss to coat. SERVE immediately...