Ingredients
- Serves 4
- 350g green beans
- Dressing
- 1 shallot, finely diced
- 1 tsp Dijon mustard
- 1 Tbsp red wine vinegar
- 3 Tbsp olive oil or any good quality oil
- Sea salt and freshly cracked black pepper
- Small handful parsley, roughly chopped
GREEN BEANS WITH VINAIGRETTE
Method
- Bring a large pot of salted water to the boil
- Make the dressing by adding the mustard and vinegar together and whisk in the oil gradually as you want this dressing to be thick so it clings to the beans
- Add the diced shallots and season lightly
- Set aside
- Trim the ends of the beans
- When all done plunge them into the boiling water and boil for 3 minutes or until tender
- This is one of the rare times I cook them a little more
- As soon as they are cooked to your liking drain and refresh immediately under cold running water
- Drain again
- Mix the beans, parsley and dressing together and combine so all the beans are coated thickly with the dressing
- Best eaten at room temperature
Comments
Some things in life need not change and this classic combination is one of them – pure and simple!
Thanks to WAIKOUAITI GARDENS for providing the green beans used in the demonstration.
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