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Green Bean-Arugula Salad with Mustard Shallot Vinaigrette

Green Bean-Arugula Salad with Mustard Shallot Vinaigrette

Name: Chilled Green Bean and Arugula Salad with Mustard Shallot Vinaigrette and Chopped Egg
Total time: 45 min
Ingredients: 1 pound fresh green beans, trimmed, about 3 cups; 3 cups loosely packed arugula leaves, torn into bite-size pieces; For vinaigrette:; 1 medium shallot, peeled and finely diced, about ¼ cup; ½ cup white balsamic vinegar; 1 tablespoon Dijon-style mustard; 1 teaspoon honey; 1 cup olive oil; 1 tablespoon chopped fresh mint; 1 teaspoon salt; ½ teaspoon coarse black pepper; For eggs:; 2 large eggs, hard boiled, peeled, and diced; 1 tablespoon mayonnaise; 4 slices bacon, cooked and crumbled

The Garden & Saucier

Chilled Green Bean and Arugula Salad with Mustard Shallot Vinaigrette and Chopped Egg

Print Recipe

The Strategy:

Embrace the ease of fresh beans for your next gathering; they can be prepped ahead and quickly blanched just before serving, allowing you more time with your guests. Their vibrant crunch and sweet earthiness beautifully complement richer main courses, offering a delightful textural and flavor counterpoint on the plate. Serve them simply tossed with a bright vinaigrette or a pat of herbed butter to highlight their natural appeal, ensuring a stunning and wholesome addition to any meal.

Serves: 6 | Total Time: 45 minutes till it’s ready

Ingredients

For Salad

1 pound fresh green beans, trimmed, about 3 cups
3 cups loosely packed arugula leaves, torn into bite-size pieces

For the vinaigrette base

For vinaigrette:
1 medium shallot, peeled and finely diced, about ¼ cup
½ cup white balsamic vinegar
1 tablespoon Dijon-style mustard
1 teaspoon honey
1 cup olive oil

For the vinaigrette seasonings

1 tablespoon chopped fresh mint
1 teaspoon salt
½ teaspoon coarse black pepper

For Eggs and Topping

For eggs:
2 large eggs, hard boiled, peeled, and diced
1 tablespoon mayonnaise
4 slices bacon, cooked and crumbled

Overhead prep shot of green beans, arugula, shallots, white balsamic vinegar, Dijon mustard, honey, olive oil, mint, hard-boiled eggs, mayonnaise, and bacon

Instructions

Cut the beans into 2-inch pieces.
Blanch in boiling salted water and transfer to an ice bath to stop the cooking process. Drain and pat dry.
Toss the green beans with the arugula in a bowl and place into the fridge to chill.
Add the shallot into a small bowl.
Add the vinegar, mustard, and honey. Slowly whisk in the olive oil.
Stir in the mint and season with some of the salt and pepper.
Stir the mayonnaise into the diced egg. Season with some of the salt and pepper.
Pour some of the vinaigrette over the green bean salad and toss. You want to lightly coat the ingredients, not drown them!
Create a well in the middle of the salad. Scoop the egg salad into the well.
Top with crumbled bacon.

Extreme close-up action shot using a small whisk to slowly emulsify olive oil into a Dijon and white balsamic mixture

The full recipe lives in the Vault

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The Heart of the Table

A beautifully composed, vibrant salad like this is an invitation to slow down and savor the afternoon. When we set a dish this thoughtful and refreshing in front of our friends, we are offering them a gentle space to breathe, recharge, and find quiet joy in simply being together over a perfect bite.

An elegant, formal lunch table setting featuring Green Bean and Arugula Salad, with a luncheon in the background

Neighborly Grace

THE PRESENTATION: Do not toss the egg salad or bacon into the greens before serving! It will instantly become a muddy, unappetizing mess. Serve this in a wide, shallow bowl, utilizing the "well" method described in the instructions so that the bright yellow egg and dark bacon stand in stark, beautiful contrast to the vivid green borders of the salad.
THE POUR: A crisp, dry Provencal Rosé. You need bright, red fruit notes and high acidity to combat the vinegar in the dressing, without the heavy oak of a white wine that would clash with the peppery arugula.
THE VIBE: Refined and classic. This is the centerpiece for a ladies' country club luncheon or an upscale spring baby shower.

Chef’s Recommendations

Bacon and Egg, the Hot Version: Penne Pasta Carbonara
The Plate This Was Cut For: Brown Sugar Glazed Roasted Salmon
The Green Note on a Heavy Plate: Puff-Pastry Beef Wellington with Red Wine Demi-Glace
Mint, Then Lemon: Meyer Lemon Blueberry Sour Cream Cake

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Green Bean-Arugula Salad with Mustard Shallot Vinaigrette

Chilled Green Bean and Arugula Salad with Mustard Shallot Vinaigrette and Chopped Egg

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps