Step 1
Working in batches by kind (thick beans will take longer than skinny ones), prepare dinner 1 lb. blended snap beans (resembling inexperienced, wax, and/or Romano), trimmed, in a big pot of boiling salted water till crisp-tender, 2–6 minutes per batch, relying on kind. Utilizing tongs, switch to a big bowl of ice water and let cool.
Step 2
Utilizing a slotted spoon and dealing one after the other, fastidiously decrease 5 giant eggs into identical pot of boiling water. Prepare dinner, adjusting warmth as wanted to take care of a simmer, 9 minutes. Switch eggs to bowl of ice water with beans; let cool. Drain beans and eggs; pat beans dry with a kitchen towel or paper towels and peel eggs.
Step 3
Reduce 1 egg in half lengthwise; take away yolk and switch to a big bowl. Tear or coarsely chop egg white and remaining entire eggs into giant items; put aside.
Step 4
Add ⅓ cup extra-virgin olive oil, 3 Tbsp. white wine vinegar, 2 Tbsp. Dijon mustard, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. freshly floor pepper to bowl with egg yolk and whisk till creamy and emulsified. Add 1 giant shallot, thinly sliced into rings, ¼ cup finely chopped cornichons, 2 Tbsp. coarsely chopped drained capers, and ¼ cup coarsely chopped tender herbs (resembling parsley and/or dill); combine to coat. Let dressing sit at the least 10 minutes and as much as half-hour.
Step 5
Add beans to dressing and toss till properly coated. Add reserved torn eggs and toss very gently to maintain eggs in giant items. Style bean gribiche and season with extra salt if wanted.
Step 6
Switch bean gribiche to a platter; spoon any dressing and eggs remaining in bowl over. Prime with extra herbs and season with extra pepper.
Do Forward: Beans will be blanched 1 day forward. After patting dry, switch to an hermetic container; cowl and chill.
