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Green Bean and Egg Salad |
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Serves: 4
Print this Recipe
(Ensalada de Ejotes y Huevo)
Category: Vegetable Salads
Mexican salads are often made of cooked vegetables. Young green beans, cooked whole and dressed with vinaigrette are as wholesome as they are pretty, especially when garnished with colorful white and yellow bands of grated hard-cooked eggs. This salad was served as part of a midday buffet at San Angel Inn, a lovely restaurant in Mexico City. To preserve the bright green color of the beans do not add the dressing until shortly before serving, or the vinaigrette will cause the beans to fade.
1 pound small fresh green beans (uniform in size)
1/2 clove garlic, minced
1/2 teaspoon salt
1 tablespoon olive oil
2 teaspoons unseasoned rice vinegar
1 tablespoon finely chopped fresh oregano
1/2 teaspoon mustard
1 hard-cooked egg, peeled
1. Trim the ends of the beans. In a medium skillet, bring to a boil about 2 cups of water. Add the beans and cook, uncovered, until crisp-tender and still bright green, 5 to 7 minutes. Drain off the water, leaving the beans in the pan. Stir in the garlic and 1/4 teaspoon of the salt into the beans while still hot. Set aside to cool.
2. In a small bowl, whisk together the oil, vinegar, oregano, mustard, and the remaining 1/4 teaspoon of salt. Set aside.
3. Separate the white from the yolk of the egg. Finely shred the egg white onto a small plate. Grate the egg yolk on another small plate. Shortly before serving, toss the cooked green beans with the vinaigrette and arrange the beans in an even line on a serving plate. Sprinkle the shredded egg white over the top center of the beans and sprinkle the egg yolk over the white.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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