Be the first to Horseradish spices up tasty green bean salad with a sour cream, red onion, and mayonnaise dressing. It is garnished with bacon and hard-boiled eggs. Plan ahead to refrigerate for 8 hours before serving.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 6 cups water
- Salt
- 2-1/2 pounds fresh haricots verts or very thin green beans, ends trimmed
- 2 Tablespoons prepared horseradish
- 2 Tablespoons sour cream
- 1/4 cup mayonnaise
- 1/4 cup minced red onion
- 2 teaspoons minced garlic
- 1/8 teaspoon Worcestershire sauce
- Freshly ground black pepper and salt (to taste)
- 1/2 pound sliced bacon, chopped and crisp fried
- 3 hard-boiled eggs, shelled and chopped
- 3 Tablespoons finely chopped fresh parsley leaves
Preparation:
Put the water in a large saucepan, add salt and bring to a boil over medium-high heat. Add the beans and cook for 2 minutes. Remove them from the water and shock in an ice bath to stop the cooking. Drain and pat dry.
In a small mixing bowl whisk together the horseradish, sour cream, mayonnaise, red onion, and garlic, then season with the Worcestershire sauce, salt, and pepper. Toss the haricots verts with the horseradish mixture. Season again with salt and pepper. Cover and refrigerate for 8 hours.
To serve, mound the beans on a serving platter. Sprinkle with the bacon, hard-boiled eggs, and parsley.
Yield: 8 servings
Recipe Source: Prime Time Emeril by Emeril Lagasse (William Morrow)
Reprinted with permission.
In a small mixing bowl whisk together the horseradish, sour cream, mayonnaise, red onion, and garlic, then season with the Worcestershire sauce, salt, and pepper. Toss the haricots verts with the horseradish mixture. Season again with salt and pepper. Cover and refrigerate for 8 hours.
To serve, mound the beans on a serving platter. Sprinkle with the bacon, hard-boiled eggs, and parsley.
Yield: 8 servings
Recipe Source: Prime Time Emeril by Emeril Lagasse (William Morrow)
Reprinted with permission.
