from Russel Wright’s Menu Cookbook: A Guide to Easier Entertaining
1 cup sour cream
2 scallions, ends trimmed, rinsed,
and cut into large pieces
2 tablespoons mayonnaise
2-3 tablespoons fresh lemon juice
½ cup crumbled Bleu cheese
Salt and freshly ground black pepper, to taste
1 pound baby spinach
1 bunch watercress
½ head escarole
2 green bell peppers
½ cup thinly sliced scallion greens or chives
½ pound haricots verts
Combine the first five ingredients in a blender or food processor and blend until smooth. Season to taste with salt and pepper.
Wash spinach, trim thick stems from watercress, and wash escarole. Dry greens well and chill. Cut off the top and a bit of the bottom from the green peppers and slice thin, lengthwise. Combine with scallions and chill.
Trim stem ends from beans and cook in a pot of rapidly boiling salted water until crisp and tender, about 2 minutes. Transfer to a colander and rinse under cold water. Dry well and chill.
To serve, combine all the chilled salad ingredients in a bowl, season lightly with salt and pepper, and then pour the dressing over the salad. Toss to coat well and serve right away, ideally on chilled plates or bowls.