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.
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 (Yeild 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.
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)