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  • Spring
  • 40 minutes
  • Serves 6

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Sicilian Lemon White Balsamic Vinegar

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Milanese Gremolata Olive Oil

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Sicilian Sea Salt

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Green Beans and Eggs

Welcome spring with a festive, light salad. Use the freshest eggs you can find.

Ingredients

  • 1 lb fingering potatoes, washed
  • 1 lb green beans, ends trimmed
  • Saratoga Olive Oil Sicilian Sea Salt
  • 6 eggs
  • 1 C black olives, pitted and quartered
  • 1/2 C Saratoga Olive Oil Sicilian Lemon Balsamic
  • 1/2 C Saratoga Olive Oil Milanese Gremolata Olive Oil
  • fresh chives, finely chopped

Directions

  • 1. Prepare a large sauce pan of boiling water. Once at a boil, season well with salt & add the potatoes.
  • 2. In a small saucepan, add in the eggs & cover with cold water. Bring to a boil and then turn off the saucepan. After 10 minutes, remove the eggs & run under cool water.
  • 3. Blanch the green beans until tender, but not soft, about 3 – 5 minutes depending on the bean. Shock immediately in an ice bath and drain. Slice the beans into one inch pieces.
  • 4. Prepare the vinaigrette: mix the lemon balsamic & salt until the salt is dissolved. Whisk in the gremolata oil.
  • 5. Add the beans to the vinaigrette. Once the potatoes are done cooking, strain and cut into small quarters or rounds. Toss the beans & the olives.
  • 6. Peel and quarter the eggs. Serve on top of the bean & potato salad. Finish with fresh chives & a drizzle of the left over vinaigrette.

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Green Beans and Eggs

  • Spring
  • 40 minutes
  • Serves 6

Welcome spring with a festive, light salad. Use the freshest eggs you can find.

Ingredients

  • 1 lb fingering potatoes, washed
  • 1 lb green beans, ends trimmed
  • Saratoga Olive Oil Sicilian Sea Salt
  • 6 eggs
  • 1 C black olives, pitted and quartered
  • 1/2 C Saratoga Olive Oil Sicilian Lemon Balsamic
  • 1/2 C Saratoga Olive Oil Milanese Gremolata Olive Oil
  • fresh chives, finely chopped

Directions

  • 1. Prepare a large sauce pan of boiling water. Once at a boil, season well with salt & add the potatoes.
  • 2. In a small saucepan, add in the eggs & cover with cold water. Bring to a boil and then turn off the saucepan. After 10 minutes, remove the eggs & run under cool water.
  • 3. Blanch the green beans until tender, but not soft, about 3 – 5 minutes depending on the bean. Shock immediately in an ice bath and drain. Slice the beans into one inch pieces.
  • 4. Prepare the vinaigrette: mix the lemon balsamic & salt until the salt is dissolved. Whisk in the gremolata oil.
  • 5. Add the beans to the vinaigrette. Once the potatoes are done cooking, strain and cut into small quarters or rounds. Toss the beans & the olives.
  • 6. Peel and quarter the eggs. Serve on top of the bean & potato salad. Finish with fresh chives & a drizzle of the left over vinaigrette.