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Cucumber, String Bean, and Olive Salad
Author/Submitted by:
Martha Stewart Living May 2001
Servings: 4
Categories:
Haven't Tried
/
Low-Carb
/
Salads
Ingredients:
coarse salt 1/2
pound
string beans 1 1/4
pounds
cucumbers,
about 2
1/4
pound
oil-cured black ripe 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:
1.
Fill a large bowl with ice and water; set aside. Bring a pot of 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.
2.
Peel cucumbers, and split lengthwise. Remove seeds using melon bailer or a spoon. Cut into1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley 1eaves in a medium serving bowl.
3.
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.
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.
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.
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