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Le Crillon's Haricot Vert Salad

Time 25 minutes
Yields Serves 4 to 6
Le Crillon’s Haricot Vert Salad
1

Cook haricots verts in large pot salted water, uncovered, until just tender, about 5 to 7 minutes. Drain immediately, hold briefly under running water to stop cooking, then spread on cloth towel to drain. (Can be done several hours ahead; do not refrigerate.)

2

Whisk together mustard, vinegar, 1/2 yolk and 1/2 teaspoon salt in large bowl, mixing well. Slowly add walnut and canola oils, whisking until combined. Whisk in pepper. (Can be made several hours ahead and refrigerated.)

3

To serve, place lettuces in bowl. Toss with 1/2 vinaigrette until well coated. Adjust seasoning. Put haricots verts in another bowl and toss with remaining vinaigrette; arrange on greens. Garnish with tomato. Serve immediately.

Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

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