Haricots Verts, Tomato and Cucumber Salad

1. 1

   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.

2. 2

   Drain and refresh under cold water.

3. 3

   Pat the haricots verts dry and chill them, covered, for 2 hours.

4. 4

   Salt tomato halves and invert on rack and let sit for 30 minutes.

5. 5

   In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified.

6. 6

   Add the dill and combine.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.