Recipe: Summer Bean Gribiche

Ingredients

5 large eggs
⅓ cup extra-virgin olive oil
3 Tbsp white wine vinegar
2 Tbsp Dijon mustard
½ tsp freshly ground pepper, plus more
1 large shallot, thinly sliced into rings
¼ cup finely chopped cornichons
2 Tbsp coarsely chopped drained capers
¼ cup coarsely chopped tender herbs (such as parsley and/or dill), plus more for serving

Blanch the mixed snap beans in boiling salted water until crisp-tender, then transfer to ice water to cool.
Carefully lower the eggs into the boiling water and cook for 9 minutes, then transfer to ice water to cool.
Peel the eggs and separate the yolk from one egg; chop the remaining eggs into large pieces.
Whisk together the egg yolk, olive oil, vinegar, mustard, salt, and pepper until creamy, then mix in shallot, cornichons, capers, and herbs.
Add the cooled beans to the dressing and toss to coat, then gently fold in the chopped eggs.
Serve the bean gribiche on a platter, topped with extra dressing and herbs.

Servings

Calories

250

Total fat

20g

Total carbohydrates

15g

Total protein

10g

Sodium

300mg

Cholesterol

200mg