Bean Salad Nicoise

• 1 tablespoon fresh basil, minced
• 1 tablespoon fresh marjoram, minced
• 1 tablespoon fresh thyme, minced
• 1 anchovy fillet, minced to a paste
• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons chicken broth
• 3 tablespoons good olive oil
• 3/4 pound fresh green beans (I prefer the haricot vert variety), tops removed but tails still on
• 2 whole eggs, hard boiled
• 1/2 cup Nicoise olives

1. Combine first nine ingredients (basil through olive oil) in a jar that has a secure lid and shake the heck out of it. Set aside.
2. Cook the beans in boiling salted water to desired doneness. Shock them in cold water to stop cooking process, and drain them completely. Leave beans to dry on a paper towel and keep them at room temperature.
3. Separate the egg yolks from the egg whites. Separately push whites and yolks through a strainer to get fine shreds of egg whites and fine shreds of egg yolks.
4. Artfully arrange beans among four plates. Dot the beans on each plate with six to eight olives. Drizzle two tablespoons of dressing over the beans and olives on each plate. Sprinkle one tablespoon of egg white shreds and then one teaspoon of egg yolks shreds over each bean salad. Serve with some crusty bread.

fresh basil, fresh marjoram, fresh thyme, anchovy fillet, mustard, red wine vinegar, lemon juice, chicken broth, olive oil, green beans, eggs, nicoise olives

Taken from food52.com/recipes/4757-bean-salad-nicoise (may not work)