Smoked Salmon with Egg Salad and Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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More festive than your usual bagel and lox, this jar layers arugula and green beans with smoked salmon and lemony egg salad. Ingredients:
1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths |
1 tablespoon dijon mustard |
1 teaspoon finely chopped shallot |
2 tablespoons red-wine vinegar |
1 tablespoon extra-virgin olive oil |
8 hard-boiled large eggs, chopped |
1/2 cup mayonnaise |
2 celery ribs, finely chopped (1 cup) |
2 tablespoons chopped chives |
1 teaspoon grated lemon zest |
1 teaspoon fresh lemon juice |
4 cups coarsely chopped baby arugula |
1/2 pound sliced smoked salmon, coarsely chopped |
bagel chips |
Directions:
1. Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
2. Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
3. Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Divide arugula among jars and layer beans, salmon, and egg salad on top.
5. Cooks' note: Assembled jars can be chilled up to 6 hours. Serve at room temperature.
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