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Green Bean Salad #3


1 1/2 pounds tender young green beans
1 large or 2 small very tender fennel bulbs, washed and trimmed
4 small ripe tomatoes, peeled and seeded
Handful of fresh chervil (1/2 teaspoon dried)
6 ounces small Mediterranean type black olives - pitted
12 -18 anchovy fillets packed in oil
3 medium sized eggs, hard boiled and quartered
1 1/2 tablespoons fresh basil (if dried, less)


Slice the beans into halves lengthwise. Cook them in boiling salted water until they are tender but still a little firm. Drain. Refresh under cold running water. Drain. Thinly slice the fennel and quarter the tomatoes. Add these to the beans, chervil and olives in a bowl. Drain the anchovy fillets and wipe them on a paper towel. Sprinkle over the salad. Add the hard boiled eggs over the salad. Sprinkle the basil over the salad. Refrigerate 2-3 hours. Top with Garlic-basil vinaigrette. Serve.

Garlic-basil vinaigrette

3 large cloves garlic, peeled

6-8 fresh basil leaves, washed and patted dry

1/4 cup extra virgin olive oil

3 tablespoons wine vinegar

Salt and freshly ground black pepper to taste

Smash the garlic with a heavy knife, and then smash it with the basil. Add the olive oil very slowly to make a fine paste. Add the vinegar and season with salt and pepper.

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