Haricots Verts, Tomato and Cucumber Salad |
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Prep Time: 5 Minutes Cook Time: 130 Minutes |
Ready In: 135 Minutes Servings: 1 |
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Ingredients:
3/4 pound very thin haricot vert, trimmed |
1 hard-boiled egg yolk, minced |
1 hard-boiled egg white, minced |
1 pound cherry tomatoes, halved |
1 pound cucumbers, thinly sliced |
salt |
2 tablespoons white-wine vinegar |
1/2 teaspoon dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
dash worcestershire sauce |
1/3 cup olive oil |
2 tablespoons snipped fresh dill |
Directions:
1. In a large skillet bring 1-inch of water to a boil, add the haricots verts and simmer for 4 minutes or until just tender. Drain and refresh under cold water. Pat the haricots verts dry and chill them, covered, for 2 hours. Salt tomato halves and invert on rack and let sit for 30 minutes. In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified. Add the dill and combine. Arrange the haricots verts, tomatoes and cucumber slices decoratively on a platter, garnish the vegetables with the minced egg yolk and white and spoon the dressing over the salad.
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