Haricots Verts, Tomato And Cucumber Salad
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
41
Spice
60
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Cherry Tomatoes (halved)450 g
Cucumber (thinly sliced)1 tsp
Salt2 tbsps
Wine Vinegar (white-)1 tsp
Dijon Mustard1 tsp
Pepper1 cup
Olive Oil2 tbsps
Dill (snipped fresh)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