Smoked Salmon with Egg Salad and Green Beans
A sophisticated layered salad combining tender green beans, flaky smoked salmon, and creamy egg salad with fresh arugula. Perfect for a elegant lunch or light dinner, this dish balances protein-rich ingredients with crisp vegetables and zesty flavors.
4 servings
23 min
Ingredients
- •½ pound haricots verts or other green beans, cut into 3/4-inch lengths
- •1 tablespoon Dijon mustard
- •1 teaspoon finely chopped shallot
- •2 tablespoons red-wine vinegar
- •1 tablespoon extra-virgin olive oil
- •8 whole hard-boiled large eggs, chopped
- •½ cup mayonnaise
- •2 ribs celery ribs, finely chopped
- •2 tablespoons chopped chives
- •1 teaspoon grated lemon zest
- •1 teaspoon fresh lemon juice
- •4 cups coarsely chopped baby arugula
- •½ pound sliced smoked salmon, coarsely chopped
- •4 pieces (16-ounce) wide jars or containers with lids
- •1 serving bagel chips
Cooking Instructions
- 1.
Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
8 min
- 2.
Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
5 min
- 3.
Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
5 min
- 4.
Divide arugula among jars and layer beans, salmon, and egg salad on top.
5 min