Cucumber, String Bean, and Olive Salad
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.
- Servings: 4
Photography: RICHARD GERHARD JUNG
Source: Martha Stewart Living, May 2001
- Coarse salt
- 1/2 pound string beans
- 2 cucumbers (1 1/4 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
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 ice bath until cool. Drain, and cut in half lengthwise.
Peel cucumbers, and split lengthwise. Remove 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.
Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.