CookEat Recipe
String Bean Salad
Canned green beans and hard-boiled eggs tossed with a curry-mustard dressing.
Method
Steps
Step 1
Put the two eggs in a saucepan, cover with water and bring to a boil. Cook until both yolks and whites are firm. Cool promptly in cold water, peel and refrigerate until cold.
Step 2
Finely chop the parsley, chives, peeled shallots, quarter garlic clove and rind of a quarter lemon. Mash them with the curry powder, Dijon mustard, English mustard powder, cayenne, four teaspoons salt and light teaspoon white pepper. Work in the first tablespoon olive oil until almost a pulp, then mix in the first four tablespoons white wine vinegar.
Step 3
Transfer the dressing mixture to a measuring vessel. Mix further olive oil and white wine vinegar in a two-to-one volume ratio and gradually add until the mixture reaches the one-quart mark. Stir thoroughly, strain into a clean covered vessel and refrigerate promptly.
Step 4
Drain the can of green beans completely and dry them on a clean towel. Quarter the two cold hard-boiled eggs and put them in a salad bowl with the beans.
Step 5
Shake the prepared dressing, measure four tablespoons and gently mix this amount through the beans and eggs. Serve promptly; keep the unused dressing refrigerated.
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