Green Bean And Egg Salad
Updated: 6:01 am EDT August 5, 2008
Makes 4 servingsThis eye-catching but uncomplicated dish is one of my favorites for a light summer lunch. The unexpected combination of ingredients and textures is sure to awaken heat-jaded palates.
16 ounces haricots verts (thin French green beans)
4 hard-cooked eggs (see Tip)
4 teaspoons small (nonpareil) capers, drained and rinsed
1 cup extra-virgin olive oil
½ cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
4 green onions, finely chopped
Salt and pepper to taste
Coarse freshly ground pepper for garnishPut the green beans in a medium microwave-proof dish; add ¼ cup water. Cover and microwave on HIGH for 4 minutes or until crisp-tender. (Or, cook the beans over simmering water in a stovetop steamer.) Drain and rinse with cold water.Put the eggs in a medium bowl. Use a fork to finely crumble. Stir in the capers.To make the vinaigrette, whisk together the olive oil, vinegar, mustard, and garlic in a small bowl. Stir in the green onions. Season with salt and pepper.To assemble, arrange the green beans on salad plates, top with the egg mixture, drizzle with the vinaigrette, and garnish with pepper.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
For the salad
16 ounces haricots verts (thin French green beans)
4 hard-cooked eggs (see Tip)
4 teaspoons small (nonpareil) capers, drained and rinsed
For the vinaigrette
1 cup extra-virgin olive oil
½ cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
4 green onions, finely chopped
Salt and pepper to taste
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To complete the recipe
Coarse freshly ground pepper for garnishPut the green beans in a medium microwave-proof dish; add ¼ cup water. Cover and microwave on HIGH for 4 minutes or until crisp-tender. (Or, cook the beans over simmering water in a stovetop steamer.) Drain and rinse with cold water.Put the eggs in a medium bowl. Use a fork to finely crumble. Stir in the capers.To make the vinaigrette, whisk together the olive oil, vinegar, mustard, and garlic in a small bowl. Stir in the green onions. Season with salt and pepper.To assemble, arrange the green beans on salad plates, top with the egg mixture, drizzle with the vinaigrette, and garnish with pepper.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
