Smoked Salmon with Egg Salad and Green Beans

egg picnic quick & easy back to school lunch vinegar salmon green bean arugula spring summer gourmet sugar conscious pescatarian dairy free peanut free tree nut free soy free kosher

Ingredients

1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths

1 tablespoon Dijon mustard

1 teaspoon finely chopped shallot

2 tablespoons red-wine vinegar

1 tablespoon extra-virgin olive oil

8 hard-boiled large eggs, chopped

1/2 cup mayonnaise

2 celery ribs, finely chopped (1 cup)

2 tablespoons chopped chives

1 teaspoon grated lemon zest

1 teaspoon fresh lemon juice

4 cups coarsely chopped baby arugula

1/2 pound sliced smoked salmon, coarsely chopped

4 (16-ounce) wide jars or containers with lids

bagel chips

Method

Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.

Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.

Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Divide arugula among jars and layer beans, salmon, and egg salad on top.