Cucumber, string bean and olive salad
Instructions:
To pit the olives, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed. Coarse salt 1/ 2 pound string beans 2 cucumbers (1?pounds) 1 / 4 pound oil-cured black olives, pitted, torn in half 1 / 4 cup fresh flat-leaf parsley leaves 1 teaspoon Dijon mustard 1 tablespoon red-wine vinegar Freshly ground pepper 2 tablespoons extra-virgin olive oil
SERVES 4
- Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to the ice-water bath until cool. Drain, and cut in half lengthwise.
- Peel the cucumbers, and split them lengthwise. Remove the seeds using a melon baller or a spoon. Cut into 1 / 2 -inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.
- Whisk together the mustard, red-wine vinegar, and salt and pepper to taste in a small bowl. Slowly add the olive oil, whisking constantly. Toss with the salad just before serving.