French Bean Salad Recipe
Ingredients
| 4 cups approx. / 450 g / 1 lb French beans, trimmed and left whole | ||
| 60 ml / 4 tbsp water | ||
| 3 cups / 450 g / 1 lb tomatoes, peeled, seeded and cut into strips | ||
| 22 1/2 ml / 1 1/2 tbsp olive oil | ||
| 22 1/2 ml / 1 1/2 tbsp lemon juice | ||
| Ground black pepper | 1 To taste | |
| 2 hardboiled (hard-cooked) eggs | ||
| Salt | To Taste | |
Directions
Put the beans in a dish, add the water, cover with vented cling film (plastic wrap) and cook for 6 minutes, rearranging twice. The beans should be done but still crisp. Set aside, covered, while you make the dressing.
Mix the oil, lemon juice and seasoning. (Shake them together in a screw-topped jar if you have one handy.)
Drain the beans, mix them with the tomatoes and toss in the dressing.
Separate the whites from the yolks of the eggs. Chop both. Garnish the salad with the egg.
Mix the oil, lemon juice and seasoning. (Shake them together in a screw-topped jar if you have one handy.)
Drain the beans, mix them with the tomatoes and toss in the dressing.
Separate the whites from the yolks of the eggs. Chop both. Garnish the salad with the egg.
Chef
