Haricots Verts and Horseradish Salad

1. 1

   Bring a pot of salted water to a boil.

2. 2

   Blanch the beans for 2 minutes.

3. 3

   Remove the beans from the water and shock in an ice bath.

4. 4

   Drain the beans and pat dry.

5. 5

   In a mixing bowl, whisk the horseradish, sour cream, mayonnaise, onions, and garlic.

6. 6

   Season the mixture with the Worcestershire sauce, salt and pepper.

7. 7

   Toss the haricots verts with the horseradish mixture.

8. 8

   Season the salad with salt and pepper.

9. 9

   Wrap the bowl with plastic wrap and refrigerate overnight.

10. 10

    To serve, mound the beans on a platter.

11. 11

    Using a knife, chop or slice the hard boil eggs.

12. 12

    Sprinkle the eggs and bacon over the salad.

13. 13

    Garnish the salad with the parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.