Salade Mixte de Haricots Verts, Vinaigrette Française aux Œufs Durs



  • 500 gr green beans
  • 2 eggs large
  • 1 tablespoon vinegar
  • 2 tablespoons oil
  • 1 teaspoon mustard
  • 15 walnuts
  • salt and freshly ground pepper

 

Prepare and cook green beans

Start by washing and cutting off the edges of the green beans. Cook them in salted boiling water (or steam).

Let green beans cool down in a large bowl full of ice water.

Cook eggs

Cook eggs in boiling water for 9 minutes. As soon as they are well cooked, place them under cold water then peel them.

Prepare the salad

Prepare vinaigrette dressing by first whisking vinegar with mustard, salt and pepper. Then add oil and stir the vinaigrette until it’s combined well.

Crush the hard-boiled eggs with the back of a fork, mix well egg yolk and egg whites small crumbs. Incorporate into the vinaigrette.

Serve at your convenience already mixed or vinaigrette dressing apart. Add walnuts.


 

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