I don’t know who the original inventor of this green bean, potato and egg salad is, but for me it’s my mother’s salad.
I associate this delicious salad with my first year of PhD, when my (adorable) mother always prepared lunch for me at home, and I ate it sitting on the wooden tables in the department garden… what good times! That year I was a little too skinny, I had little appetite and I had to be asked to eat a bit, and, like all mothers in the world, mine racked her brains to offer me appetizing dishes, knowing full well that in reality I ate almost none of them. half and the rest I distributed here and there.
But one day, I remember it well, I came home and said: “Mom, today’s salad was extraordinary!” And here is the very simple recipe for the salad that reconciled me with food in that strange year, in which I had forgotten what the pleasure of eating was.
So thank you mommy dear for this great little salad. And Nico, who goes crazy about it, also thanks you.
Ingredients:
- 500 g of very fresh green beans (thin and dark ones)
- 3 potatoes
- 2 or 3 fresh organic eggs
- extra virgin olive oil
- Salt and Pepper To Taste.
- lemon (from which to extract the juice)
Clean the green beans carefully.
Boil some water in a saucepan, add salt and when it boils, throw in the green beans and boil them for about 15 minutes, keeping an eye on the cooking (that they remain pleasantly al dente) – Drain them and immediately put them in cold water to stop the cooking .
Separately, boil the potatoes in their skins. Once they are fork-soft, drain and let them cool completely before cutting them into rounds about one cm thick (which you will then divide in half).
In a saucepan, boil some water and when it boils, put 2-3 eggs in it and cook them for 4 and a half minutes: you will obtain a hard egg, i.e. with the cooked egg white and the yolk cooked on the outside and melting. in the heart. alternatively you can immediately put the eggs in cold water and wait for them to boil: you will just have to be more careful as the cooking times will become shorter.
Tirate via le uova dal fuoco e immergete in acqua fredda per fermare la cottura.
Once cooled, peel them and cut them into small pieces (they will become a little mushy but be confident).
In a separate glass, emulsify the oil, salt, pepper and lemon juice by beating with a fork. you will get a thick and cloudy solution.
At this point, combine green beans, potatoes cut into pieces and eggs in a salad bowl, pour in the dressing and mix delicately: the liquid part of the egg will mix with the dressing, obtaining a creamy and creamy effect.
Et voilà… in just a few steps a mouth-watering salad!
