Haricots Verts And Horseradish Salad

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Fresh haricots verts
1/4 cup	59ml	Prepared horseradish
1/4 cup	59ml	Sour cream
1/2 cup	118ml	Prepared mayonnaise
1/4 cup	15g / 0.5oz	Minced yellow onions
2 teaspoons	10ml	Minced garlic
1		Worcestershire sauce
3		Hard-boiled eggs
1/2 lb	227g / 8oz	Chopped crispy bacon
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

Bring a pot of salted water to a boil. Blanch the beans for 2 minutes. Remove the beans from the water and shock in an ice bath. Drain the beans and pat dry.

In a mixing bowl, whisk the horseradish, sour cream, mayonnaise, onions, and garlic. Season the mixture with the Worcestershire sauce, salt and pepper. Toss the haricots verts with the horseradish mixture. Season the salad with salt and pepper. Wrap the bowl with plastic wrap and refrigerate overnight.

To serve, mound the beans on a platter. Using a knife, chop or slice the hard boil eggs. Sprinkle the eggs and bacon over the salad. Garnish the salad with the parsley.

This recipe yields 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A81 broadcast 12-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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