Haricots Verts, Tomato And Cucumber Salad Recipe

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Servings: 1


Cost per recipe $5.39 view details


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


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 895g
Calories 822  
Calories from Fat 688 84%
Total Fat 77.84g 97%
Saturated Fat 11.47g 46%
Trans Fat 0.0g  
Cholesterol 186mg 62%
Sodium 717mg 30%
Potassium 1520mg 43%
Total Carbs 24.21g 6%
Dietary Fiber 7.4g 25%
Sugars 15.93g 11%
Protein 11.26g 18%
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