Haricots Verts, Tomato and Cucumber Salad

Name: Haricots Verts, Tomato and Cucumber Salad
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

13 ingredients

7 steps

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.
2

Drain and refresh under cold water.
3

Pat the haricots verts dry and chill them, covered, for 2 hours.
4

Salt tomato halves and invert on rack and let sit for 30 minutes.
5

In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified.
6

Add the dill and combine.
7

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.