Haricots Verts, Tomato and Cucumber Salad Recipe

Name: Haricots Verts, Tomato and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
Drain and refresh under cold water.
3
Pat the haricots verts dry and chill them, covered, for 2 hours.
4
Salt tomato halves and invert on rack and let sit for 30 minutes.
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
Add the dill and combine.
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.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Haricots Verts, Tomato and Cucumber Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Haricots Verts, Tomato and Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions