Recipe - Haricots Verts

2 One half pound Fresh haricots verts
One fourth cup Prepared horseradish
One fourth cup Sour cream
One half cup Prepared mayonnaise
One fourth cup Minced yellow onions
2 teaspoon Minced garlic
1 ds Worcestershire sauce
3 Hardboiled eggs
One half pound Chopped crispy bacon
Salt; to taste
Freshlyground black pepper;
to taste
1 tablespoon Finelychopped parsley

Bring a pot of salted water to a boil. Blanch the beans for 2 minutes.
Remove the beans from the water and shock in an ice bath. Drain the beans
and pat dry. In a mixing bowl, whisk the horseradish, sour cream,
mayonnaise, onions, and garlic. Season the mixture with the Worcestershire
sauce, salt and pepper. Toss the haricots verts with the horseradish
mixture. Season the salad with salt and pepper. Wrap the bowl with plastic
wrap and refrigerate overnight. To serve, mound the beans on a platter.
Using a knife, chop or slice the hard boil eggs. Sprinkle the eggs and
bacon over the salad. Garnish the salad with the parsley. This recipe
yields 10