My dad and I often trade goodies from our local farm stands. The other day, he got a little carried away in the green bean section and I ended up walking away with more green beans than I knew what to do with! What do you do with an excessive amount of green beans, you ask? Make this salad! No lettuce needed.

This green bean salad is reminiscent of a French Niçoise but with a twist. Blanched green beans, salty yet delicate prosciutto, buttery walnuts, and hard-boiled eggs. It’s a wicked combination. Yet this salad is nothing without this crazy delicious roasted garlic Dijon emulsion, made from combining Dijon with olive oil and tarragon to create a whipped dressing that’s to die for. This salad unapologetically beats to its own drum. For some reason, it all works like a beautiful Monet…

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: 2 entrée salads

Prep time: 35 minutes

Cook time: 35 minutes

Total time: 1 hour and 10 minutes

The Ingredients

1 pound green beans

4-6 slices prosciutto

2 hard-boiled eggs*

1/3 cup chopped walnuts

4 large cloves garlic

1/2 cup good-quality smooth Dijon mustard

3 tablespoons extra virgin olive oil

1 teaspoon fresh tarragon, finely chopped (sub parsley or thyme if you aren’t a fan of tarragon!)

Black pepper

*Abbreviated hard-boiled egg instructions listed below. The full instructions are listed here.

 

 

 

The Steps

For roasted garlic: let cloves roast in a skillet on side #1 for 6 minutes. Flip garlic to the other side and roast for an additional 6 minutes (12 minutes in total). Skins should be charred in some areas. Let cloves cool before peeling.

For roasted garlic mustard emulsion: in a blender or food processor, add roasted and peeled garlic, mustard, olive oil, tarragon, and black pepper to taste. Blend on high until whipped, creamy and uniform. Set aside.

For blanched green beans: in a medium pot, add about an inch of water and green beans. Over high heat, let green beans steam (covered) for 6-10 minutes until al dente (fork tender but not mushy). Immediately drain pot and submerge green beans in cold water to stop cooking process. When green beans are cool, drain and pat dry.

For hard-boiled eggs: full instructions here! Abbreviated instructions…bring a pot of water to a boil and then to a gentle simmer. Lower eggs in water. Keep water at a simmer for 11 minutes for 2 eggs, 12 minutes if you’re making a big batch. Submerge eggs in ice water at 11 minutes. Peel and slice in half when cooled.

For assembly: in two pasta bowls (shallow bowls) or plates, add green beans. Decorate bowls with prosciutto slices, egg slices, chopped walnuts, and a few spoonfuls of the prepared Dijon. There will be extra Dijon! Serve bowls with extra Dijon on the side in separate small bowls.

TIP: I don’t add salt to this recipe because mustard and prosciutto are salty; but you can add salt to taste!

 

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!