Endive-Tomato-and-Green-String-Bean Salad

Ingredients

• 1 head Endive
• 3 Tomatoes
• 1 cup Green string beans
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Cayenne pepper or paprika (Quantity estimated (not specified in original recipe))
• 2 tablespoons White wine vinegar or lemon juice (Quantity estimated (not specified in original recipe))
• 6 tablespoons Olive oil
• 1/2 teaspoon Prepared mustard
• 1/2 teaspoon Onion juice
• 1 tablespoon Tarragon vinegar (Quantity estimated (not specified in original recipe))

Instructions

1. 1Blanch the endive stalks. Peel and halve the tomatoes. Cook the string beans until tender-crisp. Chill the endive, tomatoes, and string beans.
2. 2In a small bowl, mix salt, pepper, and cayenne pepper or paprika. Add the olive oil and mix. Then add the white wine vinegar or lemon juice, a few drops at a time, and beat until an emulsion is formed. Add tarragon vinegar and onion juice to the dressing.
3. 3Dress the endive, tomatoes, and string beans separately with the French dressing. Arrange the dressed vegetables on a serving dish.