Haricots Verts, Tomato and Cucumber Salad

• 3/4 pound very thin haricot vert, trimmed
• 1 hard-boiled egg yolk, minced
• 1 hard-boiled egg white, minced
• 1 pound cherry tomatoes, halved
• 1 pound cucumbers, thinly sliced
• Salt
• 2 tablespoons white-wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash Worcestershire sauce
• 1/3 cup olive oil
• 2 tablespoons snipped fresh dill

1. In a large skillet bring 1-inch of water to a boil, add the haricots verts and simmer for 4 minutes or until just tender.
2. Drain and refresh under cold water.
3. Pat the haricots verts dry and chill them, covered, for 2 hours.
4. Salt tomato halves and invert on rack and let sit for 30 minutes.
5. In a bowl combine the vinegar, mustard, salt, pepper and Worcestershire, add the oil in a stream, whisking, and whisk the dressing until emulsified.
6. Add the dill and combine.
7. Arrange the haricots verts, tomatoes and cucumber slices decoratively on a platter, garnish the vegetables with the minced egg yolk and white and spoon the dressing over the salad.

vert, egg yolk, egg white, tomatoes, cucumbers, salt, whitewine vinegar, mustard, salt, pepper, worcestershire sauce, olive oil, dill

Taken from www.foodnetwork.com/recipes/haricots-verts-tomato-and-cucumber-salad-recipe.html (may not work)