Smoked Salmon with Egg Salad and Green Beans recipe | Epicurious.com

Name: Smoked Salmon with Egg Salad and Green Beans recipe | Epicurious.com
Ingredients: 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

3.5

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Servings: 4

Author : Paul Grimes Shelley Wiseman

Smoked Salmon with Egg Salad and Green Beans recipe | Epicurious.com

Instructions

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Preparation 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. Cooks' note:Assembled jars can be chilled up to 6 hours. Serve at room temperature.

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