German Green Bean Salad

Ingredients

• 3 tablespoons red or white wine vinegar
• 3 tablespoons olive oil
• 1/2 cup chicken stock
• 2 teaspoons salt
• black pepper
• 1 teaspoon fresh dill, finely chopped
• 1 teaspoon parsley, finely chopped
• 1 lb. fresh green beans
• 1 sprig fresh summer savory

Method

• Combine the vinegar, oil, chicken stock, 1 teaspoon of the salt and a few grindings of pepper and beat them vigorously with a shisk. Stir in the dill and parsley. Taste for seasoning. Set aside.
• Wash and trim the beans into 2" pieces. Cook in boiling salted water for about 5 minutes. Shock cold in ice water to stop cooking.
• Strain the beans and pat dry. Transfer to a large bowl and pour the dressing over them. Chill for at least 1 hour.

Notes

• Description:
• "Bohnensalat"
• SERVINGS: 4
• SOURCE: Time-Life Cooking of Germany