Quid Nunc String Bean: Trim, rinse and dry string beans thoroughly. Rinse and dry arugula thoroughly. Slice red onion into thin rings. Saute onions lightly in olive oil until translucent; reserve. In a large saucepan, heat water to a slight boil. Add string beans, and cook for 45 seconds. Strain in a colander and rinse the beans quickly with cold water. Trim, rinse and dry dill. Chop it roughly.
Parsley Pesto: Combine all ingredients in a food processor.Pulse until thoroughly pureed. Add additional olive oil if you want a smoother pesto. Salt to taste.
Creamy Watercress Dressing (Yield 2 cups): Roughly chop 3 bunches of watercress (reserve 1), place it in a medium saucepan and add buttermilk so that it is just covered. Warm the buttermilk over low heat for 5 minutes and remove from heat. Let cool at room temperature for up to 1 hour. This will steep the watercress and allow its flavor to be extracted. In a food processor, puree the buttermilk and watercress mixture, along with the reserved buttermilk and watercress. Add salt and pepper, Fromage d'Auvergne, vinegar, 1 bunch watercress and process until smooth. Taste and adjust seasonings.
Assemble: Toss arugula, dill and red onions in Creamy Watercress Dressing until coated. Place in center of the plate, lay string beans along the edge and set the hard-boiled egg white atop the greens. Fill the center of the egg white with parsley pesto. Garnish with crumbled egg yolks.
Series: Kitchen Conspirators Episode: High Society - Dinner (Ep. 2: Part 6)
Courtesy of Kitchen Conspirators