Green bean salad

Green bean salad

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Use tender, plump, stringless beans or snake beans for this salad. Serve as a first course or as an accompaniment to roasted or grilled meats.

Ingredients

Quantity Ingredient
750g young green beans
freshly ground black pepper
2-3 tablespoons wine vinegar
1/2 teaspoon dijon mustard
6-8 tablespoons olive oil
lettuce leaves
6-8 spring onions, shredded
2 tablespoons parsley, finely chopped
salt

Method

  1. Cook green beans in boiling salted water until they are barely tender. Meanwhile, beat together vinegar, mustard and oil and season with salt and pepper. Drain beans and toss immediately while still warm in dressing. Chill.
  2. When ready to serve, line a salad bowl or rectangular hors d’oeuvre dish with lettuce leaves. Add bean salad and sprinkle with spring onions and parsley.
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