Home Cooking

green bean salad


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Home Cooking 12

green bean salad

Robert Lauriston | May 4, 2007 07:30 PM

This is my attempt to recreate a dish served at Des Alpes, a San Francisco Basque restaurant. The original was surely made with canned or frozen green beans. Amounts are very approximate.

2 lbs. green beans
1/2 red onion
4 eggs, hard-boiled
1/4 cup olive oil
1 tbsp. wine vinegar
1 tsp. salt

Dice onion and soak in 1 cup water with a splash of vinegar for 30 minutes, then drain. Trim green beans and snap or cut into 1" lengths, steam five minutes. Mash egg yolks with vinegar and salt until smooth, then beat in olive oil. Put egg whites through egg slicer twice, turning 90 degrees. Toss green beans, onions, and egg whites with egg yolk dressing.

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