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Ingredientes
- 3/4 lb very-thin haricot vert trimmed
- 1 x hard-boiled egg yolk chopped
- 1 x hard-boiled egg white chopped
- 1 lb cherry tomatoes halved
- 1 lb cucumbers thinly sliced Salt to taste
- 2 Tbsp. white-wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 dsh Worcestershire sauce
- 1/3 c. extra virgin olive oil
- 2 Tbsp. snipped fresh dill
Direcciones
- In a large skillet bring 1-inch of water to a boil, add in the haricot vert and simmer for 4 min or possibly till just tender. Drain and refresh under cool water. Pat the haricot vert dry and refrigeratethem, covered, for 2 hrs.
- Salt tomato halves invert on rack and let sit for 30 min. In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add in the oil in a stream, whisking, and whisk the dressing till emulsified. Add in the dill and combine.
- Arrange the haricots verts, tomatoes and cucumber slices decoratively on a platter, garnish the vegetables with the chopped egg yolk and white and spoon the dressing over the salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 895g | |
| Calories 822 | |
| Calories from Fat 688 | 84% |
| Total Fat 77.84g | 97% |
| Saturated Fat 11.47g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 717mg | 30% |
| Potassium 1520mg | 43% |
| Total Carbs 24.21g | 6% |
| Dietary Fiber 7.4g | 25% |
| Sugars 15.93g | 11% |
| Protein 11.26g | 18% |
