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1
Top and tail beans.
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2
Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp.
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3
Drain and refresh under cold running water.
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4
Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender; drain.
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5
Place peeled carrots in a saucepan with enough cold water to cover.
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6
Salt lightly, bring to a boil, then reduce heat and simmer until tender; drain.
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7
Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes; drain.
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8
Place beans, corn and peas on tea towel to drain while preparing dressing.
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9
Peel and seed tomatoes and cut into small dice.
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10
DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper.
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11
When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well.
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12
Thin with a 1/2 teaspoon lemon juice.
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13
Add remaining oil in a slow, steady stream.
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14
As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice.
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15
Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley.
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16
Adjust seasoning.
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17
Arrange vegetables on one large plater or individual plates, and garnish with egg wedges.
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18
Thin mayonnaise with boiling water and lightly coat salad.
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19
(Any leftover mayonnaise can be refrigerated for up to 1 week).
