Photograph of the finished Salad đậu cô ve

Vietnam · Salad đậu cô ve trộn dầu giấm

Salad đậu cô ve

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green beans Green beans 1.8 lb
  • Photograph of Tomato Tomato 4
  • Photograph of Shallots Shallots 1.2
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Wine vinegar Wine vinegar ¼ cup
  • Photograph of Dijon mustard Dijon mustard 1.1 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Parsley Parsley 1.1 oz

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.
Start cooking