French Bean Salad
|French beans||1 Pound, trimmed and left whole (4 Cups / 450 Gram)|
|Water||60 Milliliter (4 Tablespoon)|
|Tomatoes||1 Pound, peeled, seeded and cut into strips (3 Cups / 450 Gram)|
|Olive oil||22 1⁄2 Milliliter (1 1/2 Tablespoon)|
|Lemon juice||22 1⁄2 Milliliter (1 1/2 Tablespoon)|
|Freshly ground black pepper||To Taste|
|Hard boiled eggs||2 (Hard Cooked)|
Put the beans in a dish, add the water, cover with vented cling film (plastic wrap) and cook for 6 minutes, rearranging twice. The beans should be done but still crisp. Set aside, covered, while you make the dressing.
Mix the oil, lemon juice and seasoning. (Shake them together in a screw-topped jar if you have one handy.)
Drain the beans, mix them with the tomatoes and toss in the dressing.
Separate the whites from the yolks of the eggs. Chop both. Garnish the salad with the egg.