Green Bean and Tomato Salad

Simple recipe, but elegant.


  • 1 pound string beans, washed and trimmed
  • Grape or small cherry tomatoes
  • 1-2 large scallions, sliced thin
  • 1 egg
  • 2 tsp Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 1 finely chopped shallot
  • 1 mashed anchovy
  • 2 tablespoons olive oil


  1. Boil the egg for 9-10 minutes, cool in ice water, peel and quarter.
  2. Steam a bunch of trimmed string beans for about 4 minutes, then drain and shock in ice water.
  3. Make the dressing by whisking the oil into the shallots, mustard, anchovy, and vinegar. Season with salt and pepper
  4. Toss the dressing with the drained green beans, scallions and tomatoes. Slice tomatoes in half if large, or leave whole.
  5. Garnish with egg wedges.

Based on the following recipe from the New York Times:

Green Bean and Tomato Salad
by Pierre Franey

Time: 20 minutes
Yield: 4 servings


1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Download The New York Times Cooking App on the App Store.

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