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Salade Janine

Here is a salad I enjoyed on my first trip to Paris. It was part of a fantastic, produce-filled lunch in a private residence in Montmartre, overlooking much of the city. The key to this simple salad is to use the best possible ingredients—specially the green beans. Serve as a first course with slices of crusty, whole-grain baguette or Italian bread.

Cooks' Note

If really fresh, slender green beans are out of season, use organic frozen whole baby green beans, though the fresh version is much preferred in this salad. Steam the beans until tender-crisp to your liking, then refresh under cool water before adding to the salad.

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