Green Beans Vinaigrette

• 2 pounds young green beans of equal size

• 2 teaspoons salt

• French dressing (page 12)

1. Wash, drain, and snip off the ends of 2 pounds of young green beans of equal size.

2. Fill a 3-quart saucepan three-fourths full with cold water and bring to a boil. Add the beans and 2 teaspoons of salt.

3. Boil the beans uncovered about 5 minutes, or until they are tender, but not soft. Drain, and plunge them into ice water for 1 to 2 minutes to keep them from cooking further.

4. Remove the beans from the ice water and spread them out on paper toweling to dry, then marinate them in French dressing made with lemon juice and a half teaspoon of finely grated onion.