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VANILLA LATTE is a blog dedicated to food & travel with occasional random stuff thrown in. It is managed and written by me, Maggie Ha.


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Cilantro Green Bean Salad 6Oct08

cilantro green bean salad w/ soft boiled egg

Cilantro green bean salad with a soft boiled egg and a dijon dressing. Feels good to get back into cooking. Since I’m now putting myself on a diet again, I’m exploring more salads than usual. This salad is intended to have the taste of a garlicy caesar salad once you start eating.

Ingredients:
butter lettuce – about 5-6 leaves, washed, dried, and ripped by hand
slender green beans
cilantro (or coriander)
eggs
1 tablespoon dijon mustard
1 teaspoon garlic paste
1 tablespoon lemon juice
1 teaspoon Worchestershire sauce
1/4 cup of olive oil
1 tablespoon chili infused olive oil
1 teaspoon onion powder
fresh ground pepper
sea salt

The greens.
blanch the beans in boiling water for about 5 – 8 minutes. immediately remove the beans and put them in a big bowl with cold water and ice. let that sit for a few minutes to cool the beans and then drain. plate the lettuce and then the beans on top. coarsely chop cilantro leaves and sprinkle on top, add as much or as little as you like.

The egg.
soft boiling an egg is difficult to me. everyone seems to have a different way of doing it. this time i boiled 2 eggs in a medium size pot for about 8 minutes. it came out perfect. if you have a small pot, it should take only about a couple minutes for room temperature eggs. you’ll have to try it out to find your right way. once peeled, place on top of the salad but do not break until you’re about to serve!

The dressing.
wisk together the garlic paste, dijon mustard, lemon juice, and Worchestershire sauce. add in a pinch of sea salt to taste. slowly wisk in half of the olive oil. then wisk in the chili infused olive oil – to taste! and then the rest of the olive oil. break the egg by cutting it with a sharp fruit knife coarsely while it’s on the salad. drizzle dressing over the salad and voilà!

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