➔ Ingredients :
- 1 tablespoon minced shallot
- 1 tablespoon tarragon vinegar
- 2 small Persian or 1 English cucumber, preferably organic
- Kosher salt
- Yolk of 1 hard-boiled egg
- 1 teaspoon honey, or more to taste, warmed
- ½ teaspoon grated lemon zest, or more to taste
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon anise seeds
- 2 medium roasted garlic cloves
- Sea salt
- 1 tablespoon extra virgin olive oil
- 1 pound haricots verts (some call them French beans) or green beans
- 12 to 14 cherry tomatoes, halved
- Freshly ground black or white pepper
- 2 tablespoons finely chopped fresh flat-leaf parsley
➔ Preparation Steps :
1. In a very small dish, combine the shallot and vinegar; set aside.
2. Finely dice the cucumbers (leave the skin on if they are organic, peel them if not). Put them in the bowl in which you plan to make the salad. Sprinkle with salt and set aside.
3. In a small bowl, mash the hard-boiled egg yolk with the back of a small fork. Add the honey, lemon zest, lemon juice, and mustard and beat well to get rid of any lumps of yolk.
4. In a heavy mortar, crush the anise seeds with the roasted garlic and a pinch of salt and grind to a smooth paste. Add to the egg yolk and lemon mixture, then add the olive oil and whisk to combine.
5. Trim the beans and steam or blanch them to the degree of tenderness you like best. Plunge them into a basin of ice water when they’re done to prevent further cooking. Drain and shake off any excess water.
6. Drain the water that has accumulated from the bowl of cucumbers. Add the cherry tomatoes and beans.
7. Drain the vinegar from the shallots into the bowl with the dressing. Mix well and add to the salad, along with the shallots. Gently toss. Taste for salt and add more if necessary. Add pepper to taste. Sprinkle on the parsley. Enjoy!
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