SMOKED SALMON SALAD w/EGG SALAD & BEANS

By BobD

Ingredients

• Equipment:
• Yield: Makes 4 servings
• 1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths
• 1 tablespoon Dijon mustard
• 1 teaspoon finely chopped shallot
• 2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 8 hard-boiled large eggs, chopped
• 1/2 cup mayonnaise
• 2 celery ribs, finely chopped (1 cup)
• 2 tablespoons chopped chives
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice
• 4 cups coarsely chopped baby arugula
• 1/2 pound sliced smoked salmon, coarsely chopped
• 4 (16-ounce) wide jars or containers with lids
• Accompaniment:
• bagel chips

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.

Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.

Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Divide arugula among jars and layer beans, salmon, and egg salad on top.