Beans, Shrimp And Tomato Salad
|Green beans||1 Pound|
|Wine vinegar||5 Tablespoon|
|Chopped savory||1 Tablespoon|
|Borage||3 Tablespoon, chopped|
|Prepared dijon mustard||2 Teaspoon|
|Shelled shrimp||1 Cup (16 tbs)|
Trim the beans and cook in boiling salted water, until just tender.
Drain and cool.
Hard-cook the egg for 10 minutes, cool, shell and remove the egg yolk.
Press the egg yolk through a strainer.
Nick the skins of the tomatoes, plunge into boiling water for 30-45 seconds, peel and cut into slices.
Peel and dice the onion and mix with the salt, vinegar, herbs, mustard and the strained egg yolk.
Blend in the oil.
Arrange the beans, shrimp and tomatoes in a bowl and spoon over the sauce.