Green Bean Salad With Mustard-Caper Vinaigrette - cooking recipe

Ingredients

2 lbs green beans, trimmed
2 tablespoons drained capers
1 tablespoon fresh lemon juice, to taste
1 tablespoon dijon-style mustard, to taste
2 tablespoons dry white wine
1/2 cup olive oil
2 hard-boiled eggs
salt and pepper, to taste

Preparation

Boil beans in salted water for 5 minutes, or until crisp-tender.
Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.