Salad đậu cô ve

Method

1. 1 Trim the ends of the green beans and blanch them for 4 minutes in boiling salted water.
2. 2 Immediately immerse in ice water for 2 minutes; the cold shock preserves the green color and makes the beans crisp and crunchy.
3. 3 Boil the eggs for 9 minutes, then peel and cut them into wedges.
4. 4 Beat the Dijon mustard with vinegar, then pour in olive oil in a thin stream to thicken the sauce.
5. 5 Mix the beans with the sauce once they have completely cooled, then arrange the eggs on top and sprinkle with parsley and pepper.