6 TBS extra virgin olive oil
Zest from 1 lemon
10 Calamata Olives, pitted and chopped
1 clove garlic, minced
1 1/2 lbs fresh, tiny, green beans
2 hard cooked eggs,chopped
Combine oil,lemon zest, olives, and garlic. Set aside.. Poach beans until tender crisp. Plunge beans into iced water immediately to stop cooking. Drain well, cover with dressing, add S&P, to taste. Sprinkle chopped eggs on top.
Notes: regular canned black olives work well also , as do most any Fancy olives now commonly available nowadays.I dont care for the salty vinegar flavored stuffed salad olives , but they taste ok, too. To reduce the fat for some of my clients, I replace 1/2 of the oil with wine,low sodium broth,or even water. (a small amount of yogurt,sour cream,mayo,etc will help emulsify the oil mix) Also try roasted garlic, I use both kinds, and a splash of balsamic or brown rice vinegar. Experiment, this is a good base salad, sliced roasted red pepper and grape tomatoes are beautiful, tasty additions.
Not a NESTLÉ®-tested recipe.