“A la Danoise” means “in the Danish style.”
While I haven’t come across the card for the mustard sauce quite yet in this recipe box, the recipe appears to be here.
From a box sold in Nampa, Idaho.
Green Bean And Mushroom Salad a la Danoise
Makes 6 servings.
1 lb. green beans, ends trimmed
1 lb. mushrooms, thinly sliced
1 Tbsp. white wine vinegar
1 Tbsp. olive oil
1 oz. Swiss Gruyere Cheese, sliced into julienne strips
4 dill springs
6 small radish roses
- Cook green beans in boiling salted water to cover until crisp-tender, about 7 minutes; drain. Place in large bowl of ice water 5 minutes; drain. Dry on paper toweling. Refrigerate, covered.
- Combine mushrooms, vinegar, and oil. (This is just enough to coat them.) Let stand 30 minutes.
- Make mustard sauce.
- Combine green beans and mushrooms in serving bowl. Top with mustard sauce. Toss gently to coat. Garnish with cheese, dill, and radishes.