Review of last recipe (photo above) - What do you think of when you add lemon and egg yolk together?  Hollandaise!  So this is like mushrooms in hollandaise, and is absolutely delicious.

TODAY'S RECIPE - GREEN BEAN SALAD
From The New York Times, August 10, 1983...

4 servings

1/2 lb green beans
1 small red onion
1/2 lb tomatoes, cored
1 tbsp dijon mustard
2 tbsp red wine vinegar
1/4 cup olive oil
freshly ground pepper
1/4 cup chopped basil, optional

Trim the ends of the beans, and place in a pot with water to cover and bring to a boil.  Add salt to taste, and cook until the beans are crisp-tender; about 3-6 minutes.  Do not overcook.  Drain and let stand until ready to serve.

Cut the onion in half, and then in thin slices.  Arrange the beans on a plate and sprinkle with the onions.  Cut the tomatoes into thin slices, then into thin strips and add to the salad.

Mix the mustard and vinegar in a small bowl.  Beat with a whisk while slowly adding the oil.  Add salt and pepper, and pour over the salad.  Sprinkle with basil.