225 g (1/2 lb) 1 1/2 cups butter beans (dried lima), cooked until soft
2 hard-boiled eggs
2 tbsp (30 ml) olive oil
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) tarragon vinegar
sea salt
freshly ground black pepper
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
grated rind 1/2 lemon
2 tbsp (30 ml) chopped parsley
2 hard-boiled eggs
2 tbsp (30 ml) olive oil
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) tarragon vinegar
sea salt
freshly ground black pepper
2/3 cup (150 ml) 1/4 pt double cream (heavy cream)
grated rind 1/2 lemon
2 tbsp (30 ml) chopped parsley
method
1. Peel the eggs, rub the yolks through a sieve and finely chop the whites.
2. Gradually work the oil into the yolks, drop by drop as though you were making mayonnaise.
3. Beat in the mustard and then the vinegar, 10 ml (2 tsp) at a time.
4. Season lightly and gradually beat in the cream and lemon rind.
5. Fold the beans into the dressing and leave them for 30 minutes for the flavours to combine.
6. Fold in the egg whites and scatter the parsley over the top just before serving.
2. Gradually work the oil into the yolks, drop by drop as though you were making mayonnaise.
3. Beat in the mustard and then the vinegar, 10 ml (2 tsp) at a time.
4. Season lightly and gradually beat in the cream and lemon rind.
5. Fold the beans into the dressing and leave them for 30 minutes for the flavours to combine.
6. Fold in the egg whites and scatter the parsley over the top just before serving.
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