Cucumber, String Bean, and Olive Salad
Martha Stewart Living May 2001
oil-cured black ripe olives,
pitted, torn in half
fresh flat-leaf parsley leaves
red wine vinegar
freshly ground pepper
extra-virgin olive oil
Peel cucumbers, and split lengthwise. Remove seeds using melon bailer or a spoon. Cut into1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley 1eaves in a medium serving bowl.
Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.
Fill a large bowl with ice and water; set aside. Bring a pot of to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.
To pit the olives, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.