SMOKED SALMON WITH EGG SALAD AND GREEN BEANS

Smoked Salmon with Egg Salad and Green Beans image

Provided by Paul Grimes

Yield Makes 4 servings

Number Of Ingredients 17

1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
8 hard-boiled large eggs, chopped
1/2 cup mayonnaise
2 celery ribs, finely chopped (1 cup)
2 tablespoons chopped chives
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
4 cups coarsely chopped baby arugula
1/2 pound sliced smoked salmon, coarsely chopped
Equipment:
4 (16-ounce) wide jars or containers with lids
Accompaniment:
bagel chips

Steps:

Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide arugula among jars and layer beans, salmon, and egg salad on top.