Recipe: Cucumber, String Bean and Olive Salad
From: Beth Jameson
- 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
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.
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.
This is best in summer when it is hot and when green beans and cucumbers are at their peak.