Name: Summer Bean Gribiche
Total time: 30 minutes
Yield: 4 servings
Ingredients: 1 lb. mixed snap beans (such as green, wax, and/or Romano), trimmed; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 5 large eggs; ⅓ cup extra-virgin olive oil; 3 Tbsp. white wine vinegar; 2 Tbsp. Dijon mustard; ½ tsp. freshly ground pepper, plus more; 1 large shallot, thinly sliced into rings; ¼ cup finely chopped cornichons; 2 Tbsp. coarsely chopped drained capers; ¼ cup coarsely chopped tender herbs (such as parsley and/or dill), plus more for serving

Mixed snap beans eggs and fresh herbs on a platter.

Photograph by Alex Huang, Food Styling by Tiffany Schleigh, Prop Styling by Tim Ferro

Gribiche may sound fancy, but it’s basically just egg salad in dressing form. The bright acidity and varied textures of this classic French sauce can galvanize many a dish, from broiled fish to breaded chicken to sliced tomatoes. Here, it is left extra chunky and tossed with snappy summer beans for a simple but substantial salad.

Be extra generous with salting the blanching water for the beans. Heavily salted water ensures bright, tender, vibrant vegetables that are seasoned from the inside out.

What you’ll need

Large Pot
$65 At Amazon
Tongs
$18 $16 At Amazon
Slotted Spoon
$17 At Amazon
Platter
$41 $21 At Amazon

Recipe notes

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Recipe notes

Recipes From Bon Appétit’s August 2024 Issue