Cucumber, String Bean, and Olive Salad
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.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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 the ice-water bath until cool. Drain, and cut in half lengthwise.
Step 2
Peel the cucumbers, and split them lengthwise. Remove the 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.
Step 3
Whisk together the mustard, red-wine vinegar, and salt and pepper to taste in a small bowl. Slowly add the olive oil, whisking constantly. Toss with the salad just before serving.
