by cheese1227
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A&M's Testing Notes:
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Expand1 tablespoon fresh basil, minced Ask a question about this ingredient
1 tablespoon fresh marjoram, minced Ask a question about this ingredient
1 tablespoon fresh thyme, minced Ask a question about this ingredient
1 anchovy fillet, minced to a paste Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
1 tablespoon red wine vinegar Ask a question about this ingredient
1 tablespoon fresh lemon juice Ask a question about this ingredient
2 tablespoons chicken broth Ask a question about this ingredient
3 tablespoons good olive oil Ask a question about this ingredient
3/4 pounds fresh green beans (I prefer the haricot vert variety), tops removed but tails still on Ask a question about this ingredient
2 whole eggs, hard boiled Ask a question about this ingredient
Combine first nine ingredients (basil through olive oil) in a jar that has a secure lid and shake the heck out of it. Set aside.
Ask a question about this stepCook the beans in boiling salted water to desired doneness. Shock them in cold water to stop cooking process, and drain them completely. Leave beans to dry on a paper towel and keep them at room temperature.
Ask a question about this stepSeparate the egg yolks from the egg whites. Separately push whites and yolks through a strainer to get fine shreds of egg whites and fine shreds of egg yolks.
Ask a question about this stepArtfully arrange beans among four plates. Dot the beans on each plate with six to eight olives. Drizzle two tablespoons of dressing over the beans and olives on each plate. Sprinkle one tablespoon of egg white shreds and then one teaspoon of egg yolks shreds over each bean salad. Serve with some crusty bread.
Ask a question about this stepthanks Pierino - will take a look around for the Ortiz conserva.
Don't give up on canned tuna. You can order it from Zingerman's on-line. More is better. When they have it go with the Ortiz "conserva" which actually carries a "vintage" date. This tuna is line caught and packed in oil within 24 hours. They like to let it mellow in the can. It's the best tasting tuna I've ever experienced. My standard on-hand lable is As Do Mar---also from Spain.
Thanks for the tuna locating tip!
I haven't tried those. I've only used Flott in the jar. Should I look for the Ortiz?
The photography gods have apparently sent me to the underworld. However, we're both thinking along the same lines---except that I ALWAYS have oil packed tuna on hand (it's an obsession). Deconstruction is good! It makes you think about the components in a serious way. You did once take Mom's toaster apart, right?
My friend and I were just lamenting the fact that she and I are probably the only two people we know of here in Central PA who eat tuna in oil and therefore it's hard to find!! We are going to need to start a campaign or something. My first deconstruction was a watch, I think.
My mouth is watering!
I can't wait for the local beans to be ready. This is especially good when they are really fresh beans.
This would certainly make a meal, lovely.
The photgraphy gods were smiling on me when I took this shot. Typically they are looking elsewhere, I think.
Selmelier works at Meadow, a shop that specializes in salt.
Flott is a fine brand, so if you like it, stay with it. I guess I'm almost fanatical about this because so much of the tuna world has been overfished and blue fin toro is not going to be with us much longer. In my opinion the best canned or jarred product is coming from northern Spain, so check the label for provenance. Also, with Spanish imports the term "ventresca" is the best cut, as in tuna belly, and will cost you a lot more but it's really great. It's quite satisfying to look in your pantry and see this precious stuff there waiting to be deployed.