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Green Bean Mimosa Salad

Chef Laurent Gras Recipes

Green Bean Mimosa Salad

Alta Editions

The fresh, grassy taste of green beans is balanced with the rich flavors of mayonnaise, egg, and paprika.
— Laurent Gras
This Provence-inspired Green Bean Mimosa Salad recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 45 minutes   |   Cooking Time: 5 minutes


For the Mayonnaise

  • Juice of ½ lemon
  • Sea salt
  • 3 egg yolks
  • 1 ½ tablespoons (30 g) Dijon mustard
  • ⅔ cup (120 ml) grapeseed oil
  • 3 tablespoons (60 g) crème fraîche
  • Paprika
  • Cayenne pepper
  • 1 tablespoon (5 g) thinly sliced Italian parsley

For the Salad

  • 4 hard-boiled eggs, peeled
  • 1 pound (400 g) haricots verts or other green beans
  • Sea salt
  • 1 large (50 g) shallot, thinly sliced and separated into rings
  • ¾ ounce (20 g) mâche, leaves only
  • 2 tablespoons (30 ml) grapeseed oil
  • Freshly ground white pepper


For the Mayonnaise

  1. Place the lemon juice and a pinch of salt in a medium mixing bowl and let the salt dissolve. Beat in the egg yolks and Dijon mustard. Slowly pour in the oil while whisking to make a strong emulsion. Add the crème fraîche. Season with paprika and cayenne pepper. Stir in the parsley. Cover and keep refrigerated.

For the Salad

  1. Slice the hard-boiled eggs in half. Set a tamis or sieve over a clean plate. Place the eggs cut side down on the sieve and force them through the mesh using a plastic scraper or the back of a spoon to apply pressure. This will produce delicate white and yellow “snow” on the plate below. Wrap the egg snow in plastic wrap and keep refrigerated.
  2. With your fingers, break off the stem tips of the green beans. Wash the beans and pat dry. Make a large bowl of ice water and set aside. Bring at least 2 quarts (2 l) of water to a boil. Add a generous pinch of sea salt and blanch the green beans for 3 to 5 minutes, depending on the quality of the beans. Remove, drain, and shock the beans in the ice water. Drain again and pat dry. Place the beans in a large mixing bowl. Add the shallots, mâche, and grapeseed oil and season with salt and pepper.

To Assemble the Dish

  1. Using the back of a tablespoon, spread a dollop of the mayonnaise in the center of the plate. With a fork, cover the mayonnaise with a blanket of egg snow. Arrange the green bean salad on top, like a haystack, in the center of the plate.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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