Saturday, August 31, 2013

Romano Bean Salad with Shallot Vinaigrette & Egg




































I love this salad. It includes a just hard-boiled egg, which as you know, makes everything better.  It takes less than 20 minutes to prepare, a major win when on those nights when you just don't feel like putting a lot of time into dinner.  And even the little man in my life loves it.  He first sucks off all the dressing, then delicately pries open the pod to fish the inner bean out with his tongue.  It is a specific and sweetly enjoyable process.

Romano Bean Salad with Shallot Vinaigrette & Egg
Ingredients  
  • 1 pound fresh Romano beans, washed and ends trimmed
  • 1 just hard boiled egg 
  • 1 tablespoon finely minced shallot
  • 4 tablespoons of olive oil
  • 1.5 tablespoons cider vinegar
  • 1 tablespoon dijon mustard
  • Salt & Pepper
Directions 
  • Steam the romano beans to your liking. I prefer them still crispy, just 3 - 4 minutes in a inch of boiling water
  • Meanwhile,  hard boil an egg, keeping it in the water about 10 minutes post boil so the inner most yolk is still tender
  • Make the dressing by whisking the finely minced shallot, olive oil, vinegar and mustard, then add salt and pepper to taste.  You want this dressing to be bright and bold to stand up to the thick beans, so add more vinegar if necessary
  • Arrange the beans on a plate, crumbling the hard boiled egg over top, and then drizzling with dressing 
  • This salad is best warm, or brought back to room temperature before serving 

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