Haricots Verts, Tomato and Cucumber Salad

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  • Total: 2 hr 15 min
  • Prep: 5 min
  • Cook: 2 hr 10 min
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3/4 pound very thin haricot vert, trimmed

1 hard-boiled egg yolk, minced

1 hard-boiled egg white, minced

1 pound cherry tomatoes, halved

1 pound cucumbers, thinly sliced



2 tablespoons white-wine vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

Dash Worcestershire sauce

1/3 cup olive oil

2 tablespoons snipped fresh dill


  1. In a large skillet bring 1-inch of water to a boil, add the haricots verts and simmer for 4 minutes or until just tender. Drain and refresh under cold water. Pat the haricots verts dry and chill them, covered, for 2 hours. Salt tomato halves and invert on rack and let sit for 30 minutes. In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified. Add the dill and combine. Arrange the haricots verts, tomatoes and cucumber slices decoratively on a platter, garnish the vegetables with the minced egg yolk and white and spoon the dressing over the salad.