HARICOTS VERTS, TOMATO AND CUCUMBER SALAD

Haricots Verts, Tomato and Cucumber Salad image

Provided by Food Network

Time 2h15m

Number Of Ingredients 13

3/4 pound very thin haricot vert, trimmed
1 hard-boiled egg yolk, minced
1 hard-boiled egg white, minced
1 pound cherry tomatoes, halved
1 pound cucumbers, thinly sliced
Salt
2 tablespoons white-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Dash Worcestershire sauce
1/3 cup olive oil
2 tablespoons snipped fresh dill

Steps:

In a large skillet bring 1-inch of water to a boil, add the haricots verts and simmer for 4 minutes or until just tender. Drain and refresh under cold water. Pat the haricots verts dry and chill them, covered, for 2 hours. Salt tomato halves and invert on rack and let sit for 30 minutes. In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified. Add the dill and combine. Arrange the haricots verts, tomatoes and cucumber slices decoratively on a platter, garnish the vegetables with the minced egg yolk and white and spoon the dressing over the salad.