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Apr 23, 2011 10:37 AM

Basque Green Bean salad

Could someone provide a link to Robert Lauriston's favorite Basque green bean salad recipe, please?

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    1. A web search with a quote from your question produced this:

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      1. green bean salad (2007)

        This is my attempt to recreate a dish served at Des Alpes, a San Francisco Basque restaurant. The original was surely made with canned or frozen green beans. Amounts are very approximate.

        2 lbs. green beans
        1/2 red onion
        4 eggs, hard-boiled
        1/4 cup olive oil
        1 tbsp. wine vinegar
        1 tsp. salt

        Dice onion and soak in 1 cup water with a splash of vinegar for 30 minutes, then drain. Trim green beans and snap or cut into 1" lengths, steam five minutes. Mash egg yolks with vinegar and salt until smooth, then beat in olive oil. Put egg whites through egg slicer twice, turning 90 degrees. Toss green beans, onions, and egg whites with egg yolk dressing.

        Update: Vineyards Inn does this with (slightly wilted?) kale, alone and with green beans, both are great.

        2 Replies
        1. re: Robert Lauriston

          I made that for an Easter potluck. As with any salad I spent some time tweaking the amount of salt, vinegar and oil till I was happy with the flavor. The mashed yolks helped emulsify the dressing, but also muted the color of the beans. I ended up adding a drizzle of oil to add some shine, and a chiffonade of prosciutto.

          My other salad, fennel and oranges with black olives was brighter, though it didn't seem to be as popular.

          1. re: Robert Lauriston

            I made this on the spur of the moment with canned green beans. It was very tasty and enjoyed by all for it's difference.