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verts mustard shallot red wine vinegar extra-virgin olive oil eggs mayonnaise celery chives lemon zest lemon juice baby arugula salmon containers bagel chips
Viewed: 50 - Published at: 5 years agoIngredients
- 1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths
- 1 tablespoon Dijon mustard
- 1 teaspoon finely chopped shallot
- 2 tablespoons red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 8 hard-boiled large eggs, chopped
- 1/2 cup mayonnaise
- 2 celery ribs, finely chopped (1 cup)
- 2 tablespoons chopped chives
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 4 cups coarsely chopped baby arugula
- 1/2 pound sliced smoked salmon, coarsely chopped
- 4 (16-ounce) wide jars or containers with lids
- bagel chips
Method
- Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
- Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
- Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Divide arugula among jars and layer beans, salmon, and egg salad on top.
