Cucumber, String Bean, and Olive Salad
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Martha Stewart Living, May 2001
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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.
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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.
This salad is easy and fast. I think it would be a great dish for a picnic or pot luck too. Tastes great with the Balsamic Skirt Steak recipe.