Mint Green Bean and Egg Salad
4 to 6 large vine-riped tomatoes, thickly sliced (depending on size of tomatoes or number of servings needed)
2 pounds green beans, rinsed, stem ends trimmed
Coarse kosher salt
2 cloves garlic, halved
6 tablespoons chopped fresh mint, plus whole leaves for garnish
6 hard-cooked eggs
6 tablespoons extra-virgin olive oil, or to taste
1 teaspoon salt
Coarsely ground black pepper to taste
Arrange the tomatoes, slightly overlapping, around the perimeter of a serving platter or individual serving plates; sprinkly lightly with coarse kosher salt; set aside.
In a medium saucepan over medium-high heat, bring water to a boil. Add the green beans and cook for 5 to 6 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander; drain.
Rub the inside of a large bowl with the cut side of the garlic; reserve for other use. Add the warm beans and 2 tablespoons of chopped mint; toss to coat.
Using the coarse shredding side on a hand grater, grate the hard-cooked eggs into a separate bowl. Add the olive oil, the remaining 4 tablespoons of chopped mint, salt, and pepper to taste. Stir to blend well. Add to the beans; stir to coat evenly.
Mound the beans in the center of the serving platter. Garnish with a few whole mint leaves and serve immediately.
Makes 6 to 8 servings.
4 to 6 large vine-riped tomatoes, thickly sliced (depending on size of tomatoes or number of servings needed)
2 pounds green beans, rinsed, stem ends trimmed
Coarse kosher salt
2 cloves garlic, halved
6 tablespoons chopped fresh mint, plus whole leaves for garnish
6 hard-cooked eggs
6 tablespoons extra-virgin olive oil, or to taste
1 teaspoon salt
Coarsely ground black pepper to taste
Arrange the tomatoes, slightly overlapping, around the perimeter of a serving platter or individual serving plates; sprinkly lightly with coarse kosher salt; set aside.
In a medium saucepan over medium-high heat, bring water to a boil. Add the green beans and cook for 5 to 6 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander; drain.
Rub the inside of a large bowl with the cut side of the garlic; reserve for other use. Add the warm beans and 2 tablespoons of chopped mint; toss to coat.
Using the coarse shredding side on a hand grater, grate the hard-cooked eggs into a separate bowl. Add the olive oil, the remaining 4 tablespoons of chopped mint, salt, and pepper to taste. Stir to blend well. Add to the beans; stir to coat evenly.
Mound the beans in the center of the serving platter. Garnish with a few whole mint leaves and serve immediately.
Makes 6 to 8 servings.
MsgID: 3128907
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Eggs or Egg Substitute (17...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Eggs or Egg Substitute (17...
Board: Daily Recipe Swap at Recipelink.com
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