CookEat Recipe
String Bean Salad with Eggs and Tarragon
Canned green beans and hard-boiled egg segments tossed with tarragon and a measured portion of curry-mustard dressing.
Method
Steps
Step 1
For the full dressing batch, wash and thoroughly drain the parsley and chives, then finely chop them and measure one teaspoon chopped parsley and half a teaspoon chopped chives. Peel and finely chop the two medium shallots, crush the quarter of a small garlic clove and finely chop only the rind of one-quarter lemon. Mix these in a cold bowl with the level teaspoon Oriental curry powder, half teaspoon Dijon mustard, one light saltspoon English mustard powder, one light saltspoon cayenne, four teaspoons salt and one light teaspoon ground white pepper.
Step 2
Add the first one tablespoon cool olive oil and mash briskly with a fork until almost a pulp. Gradually mix in the first four tablespoons white wine vinegar.
Step 3
Transfer the whole aromatic mixture to a measuring vessel. Mix additional olive oil and white wine vinegar in the proportion two parts oil to one part vinegar by volume. Add only enough of this mixture to bring everything, including the aromatic mixture, to one quart in all. Mix thoroughly, then press through a strainer into a clean covered jar. Refrigerate promptly at 40°F or colder. Use unused dressing within four days of preparation, or freeze it for longer storage.
Step 4
Open the pint-can of ready-to-eat canned green beans, wash the beans well in cold water and drain and dry them thoroughly on a clean food-safe cloth. Use two safely chilled fully hard-boiled eggs with firm whites and yolks; peel them and cut each into eight pieces. Put the beans and all sixteen egg segments in a salad bowl with the separate half teaspoon freshly chopped tarragon.
Step 5
Sharply shake the cold strained dressing, measure three and a half liberal tablespoons of the actual finished dressing and gently mix this amount through the beans, eggs and tarragon. Serve promptly and keep the unused dressing covered in the refrigerator.
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