The French like using beans in salads-most famously in their salade niçoise, a tuna salad from the Mediterranean city of Nice. This salad combines French beans and peas, and tops them off with finely chopped eggs. It's my take on oeufs mimosa-deviled eggs, in which the yolks are chopped and mixed with mayonnaise or salad dressing. This salad actually tastes really nice when the beans and peas are still warm. Slideshow: Green Bean Recipes 

Anne Faber
Anne Faber
June 2012

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Credit: Photo © Anne Faber

Recipe Summary test

total:
25 mins
Yield:
4
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Ingredients

Salad
Dressing

Directions

Prepare the dressing
  • Finely chop the shallot and put it into a little bowl. Add all the remaining dressing ingredients and mix.

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Make the Salad
  • Boil the eggs for 10 minutes, then set aside to cool.

  • Trim the French beans and cook together with the frozen peas for 4 minutes in boiling salted water. Drain and rinse with cold water so that the vegetables retain their vibrant green color. Put onto a serving plate.

  • Peel and finely chop the eggs, walnuts and capers, and scatter over the salad, then drizzle with the dressing before serving. This salad can be served warm or cold.

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