Green Bean Salad

Green Bean Salad

Ingredients

Serves 4
  • 2 tsp smooth Dijon mustard
  • 1/2 tbsp red wine vinegar, or to taste
  • 2 small cloves of garlic, crushed to a paste with a little sea salt
  • freshly ground white pepper
  • 2tbsp extra virgin olive oil
  • 125mls whipping cream 
  • 400g extra fine French green beans, topped and tailed
  • 1 tbsp chopped parsley
  • 1 large shallot, very finely chopped
  • a little extra olive oil to serve

Method

  1. Top and tail the beans.
  2. To make the dressing, whisk together the mustard, vinegar, oil and pepper until smooth in a large bowl.
  3. Mix in the garlic paste, then pour in the cream, continuing to whisk, until frothy and slightly thickened; do not over-mix or the cream will split.
  4. Fill a large pan with salted water and bring to a rolling boil. Drop in the beans and cook briskly for 3-4 minutes or until tender - but not at all crunchy.
  5. Drain in a colander and leave until lukewarm. Tip into the salad bowl, together with the parsley and shallots, and mix well. Trickle over a little extra olive oil and serve forthwith.