GMA Recipe: Haricots Verts and Horseradish Salad

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Haricots Verts and Horseradish Salad
From chef and author Emeril Lagasse

Fancy fare that's easy to prepare! Make this fancy vegetable side dish for your next get-together, or simply to spice up an everyday meal.

Haricots Verts and Horseradish Salad Ingredients

6 cups water

Salt

2 1/2 pounds fresh haricots verts or very thin green beans, ends trimmed

2 tablespoons prepared horseradish

2 tablespoons sour cream

1/4 cup mayonnaise

1/4 cup minced red onion

2 teaspoons minced garlic

1/8 teaspoon Worcestershire sauce

Freshly ground black pepper and salt (to taste)

1/2 pound sliced bacon, chopped and crisp fried

3 hard-boiled eggs, shelled and chopped

3 tablespoons finely chopped fresh parsley leaves

Directions

1. Put the water in a large saucepan, add salt and bring to a boil over medium-high heat. Add the beans and cook for 2 minutes. Remove them from the water and shock in an ice bath to stop the cooking. Drain and pat dry.

2. In a small mixing bowl whisk together the horseradish, sour cream, mayonnaise, onion and garlic, then season with the Worcestershire sauce, salt and pepper. Toss the haricots verts with the horseradish mixture. Season again with salt and pepper. Cover and refrigerate for 8 hours.

3. To serve, mound the beans on a serving platter. Sprinkle with the bacon and eggs and parsley.

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