Monday, June 20, 2011

Chilled Green Bean Salad with Mustard Shallot Vinaigrette



Serves 6
Preparation time: about 45 minutes

1 pound fresh green beans, chopped into 1-inch pieces (about 3 cups)

1 medium head romaine lettuce, cut into 1 inch strips (about 4 cups)
½ cup red wine vinegar
3 tablespoons Dijon mustard
1 tablespoon honey
2 large shallots, peeled
1 teaspoon chopped fresh mint
½ cup olive oil
Salt and freshly ground pepper

2 large eggs, hard boiled, diced
1 tablespoon mayonnaise
1 teaspoon mustard
1 teaspoon chopped fresh parsley

4 slices bacon, cooked and crumbled

Blanch the beans in boiling water for 1 to 2 minutes. Immediately remove to a bowl of iced water. Drain the beans when they have cooled completely.

Place the romaine lettuce in a large bowl.

In a food processor combine the red wine vinegar, mustard, honey, shallots and mint. Pulse to combine. Add the olive oil through the feed tube with the blade running.

Season the vinaigrette with salt and pepper.

In a small bowl, mix together the chopped egg, mayonnaise, mustard and fresh parsley. Season with salt and freshly ground pepper.

Assemble the salad by tossing the green beans with the lettuce and vinaigrette in the salad bowl. Place the egg mixture in the center, on top of the greens. Sprinkle the crumbled bacon on top of the egg salad.

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