Preparation:
In medium saucepan, cook beans in boiling water to cover w/ dash of salt till tender-crisp. In bowl w/ cold water, plunge beans. Drain well. On large platter, line w/ lettuce leaves. On lettuce, arrange green beans, roast beef and tomatoes. Set aside. In a small bowl, combine sour cream, mustard, vinegar, lemon juice, grated onion, salt and pepper to taste. Whisk till smooth. Spoon into mound in center of salad platter. To serve, top w/capers. Serve w/ parsley sprigs on side.
Approximately 8 minutes. |
