Review of last recipe (photo above) - Who doesn't have a recipe for a tomato mozzarella salad, so after eating it (and it was perfectly delicious), tossed the recipe.  I forgot that I only had curly parsley and had to add salt ... why no salt in the recipe (?).

TODAY'S RECIPE - GREEN BEAN SALAD WITH HORSERADISH DRESSING
Look at the ingredients (ie. bacon) ... how could this not be good!
 Serves 6

1 lb green beans, trimmed
1 tbsp drained bottled horseradish, or to taste
1/2 tsp dijon mustard
2 tbsp vegetable oil
1/4 cup sour cream
4 slices of bacon, cut crosswise into 1/2" pieces


In a large saucepan of boiling salted water, cook the green beans for 6-8 minutes, or until just tender.  Drain in a colander and refresh them under cold running water and chill them, covered, for at least 1 hour.

In a small bowl, whisk together the horseradish, mustard, oil, sour cream and salt and pepper to taste, and chill the dressing, covered, for at least 1 hour overnight.

In a skillet, cook the bacon over moderate heat, stirring until it is brown and crisp.  Place on paper towels to absorb excess oil. 

Arrange the green beans in a serving dish, spoon the dressing over them, and sprinkle with bacon.