Green Bean Salad
Add this simple and delicious cooking salad to any cold buffet,
antipasto platter, or summer salad plate.
Makes 6 to 8 servings
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon-style mustard
Salt and freshly ground black pepper to taste
3 green onions (scallions), white and light green parts only, very
thinly sliced
1 tablespoon chopped fresh parsley
1 1/2 pounds green beans, topped, tailed, strung if necessary, steamed
until crisply tender, and chilled
1 large hard-cooked egg, peeled and chopped
In a small bowl, beat together the oil,
vinegar, and mustard.
Season with salt and pepper.
Stir the green onions and parsley into
this vinaigrette.
In a large bowl, toss the beans with the
vinaigrette.
Serve the salad in a bowl, garnished with
the egg.
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