Marinated Green Beans
|Green beans||1 1⁄2 Pound|
|Hard cooked eggs||2|
|Red wine vinaigrette||1 Tablespoon|
|Cherry tomatoes||1 Pint|
1. Cook the beans in a large pot of boiling salted water until just crisp-tender, 6 to 10 minutes, depending on their size and age. Drain in a colander, then refresh under cold running water to stop the cooking and set the color.
2. Peel the eggs, then chop the yolks and whites separately.
3. Pat the cooled beans completely dry on paper towels, then toss them in a bowl with enough of the Red Wine Vinaigrette to coat them. Let the beans marinate at least 1 hour. In a separate bowl, marinate the cherry tomatoes for an hour in enough of the vinaigrette to coat them.
4. When you are ready to serve, arrange the beans in a shallow bowl or on a platter, with the cherry tomatoes around the edge, and garnish with the yolks and whites of the hard-cooked eggs. Drizzle a little more vinaigrette over all.