Ingredients
- 2 1/2 pounds of fresh haricots verts
- 1/4 cup prepared horseradish
- 1/4 cup sour cream
- 1/2 cup prepared mayonnaise
- 1/4 cup minced yellow onions
- 2 teaspoons minced garlic
- Dash of Worcestershire sauce
- 3 hard boiled eggs
- 1/2 pound chopped crispy bacon
- Salt and black pepper
- 1 tablespoon finely chopped parsley
Directions
Bring a pot of salted water to a boil. Blanch the beans for 2 minutes. Remove the beans from the water and shock in an ice bath. Drain the beans and pat dry. In a mixing bowl, whisk the horseradish, sour cream, mayonnaise, onions, and garlic. Season the mixture with the Worcestershire sauce, salt and pepper. Toss the haricots verts with the horseradish mixture. Season the salad with salt and pepper. Wrap the bowl with plastic wrap and refrigerate overnight. To serve, mound the beans on a platter. Using a knife, chop or slice the hard boil eggs. Sprinkle the eggs and bacon over the salad. Garnish the salad with the parsley
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By arteeest_12025299
Scottsdale, 41
on August 07, 2010
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I first tried this recipe almost 12 years ago, and it has become a favorite for special meals. I have served it as a variation on holiday meals, and I particularly enjoy it served with smoked salmon, as the horseradish sauce and salmon is a classic combination. It is so delicious you may want to make an extra batch of sauce just for the salmon. I also served it at a birthday party for over 100 guests with a prime rib buffet. Several people comment on it and ask me for the recipe.
By theburkes_4308482
Philipsburg, MT
on March 19, 2006
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I have served this many times since June of 1999 when I first got the recipe. Everyone loves this. It is great on a hot summer night or for a picnic. I present it, as Emeril did in the first show, by pouring the dressing on top down the center of the salad instead of tossing it. Thanks, Emeril, for sharing this recipe. Jan Martha Burke
By lwntrtn
Austin, TX
on February 24, 2005
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My husband and I tried this the first time thinking the horseradish sauce would go well with beef. The second time we served it as a side dish with prime rib. What a disappointment! It would have been better if we just used the sauce on the meat and not done it with the costly haricot vert.
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