I like my breadcrumbs toasted
This is a great hot salad that comes together really fast. Make sure to use fresh green beans. This recipe was inspired by The Complete Encyclopedia of Vegetables and Vegetarian Cooking, which is practically a bible in our house.
Green Bean Salad with Dijon Vinaigrette
- 1 lb green beans snapped
- 1 hard boiled egg
- 1 tbsp white vinegar
- 1 tbsp Dijon mustard
- 3 tbsp extra virgin olive oil
- Pinch of salt
- Pinch of sugar
- 2 tbsp thyme chopped fine
- 1 tbsp butter
- 3 tbsp breadcrumbs
Scoop yolk from egg and place in a bowl. Chop egg white into small dice. Mix Dijon, oil, vinegar, salt, sugar and 1 tbsp thyme together with yolk until mixed. Mix butter, breadcrumbs and remaining thyme in a frying pan and brown over medium heat. Steam green beans until cooked through but with a small amount of bite still. Strain beans and add egg whites. Pour dressing over beans and top with breadcrumbs. Serve immediately.
Rufus' Food and Spirits Guide 
I want to prepare this this weekend! mmmmm….fresh gooodness
Damn…. wish I had this recipe last weekend when I had a big party…. I made a green bean salad, which I made up as I went along. Usually I’m very happy with my “inventions” but that time “Not So Much”. So – I’ll just “pin” this delcious recipe for the next big party!!
Actually, I think I’m gonna go put the link for this recipe in my next post, along with the story of my own sad attempt !
I will have to investigate that book… sounds very very interesting…
My dear Mom used to make a green bean dish very similar to this, except she always added a layer of sour cream.
Hard boiled egg in a fresh green bean salad. That sounds good!
Ooh, this sounds really good! Thanks for the recipe!
This is so much more than the green bean salad I was expecting — and so much better!
I have never added a boiled egg to my green beans, but this is a great protein adding twist that I like very much.
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