Real Simple MARCH 2003
Wash and dry watercress. Thinly slice shallot. Trim green beans and blanch in boiling water until crisp-tender, 4 to 5 minutes. Drain and plunge into ice water. Mix lime zest with 1/4 cup of your favorite bottled red wine vinaigrette. Add the watercress, shallot, green beans, and toasted pine nuts to the bowl and toss well.
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