• 4servings
  • 5minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, E
MineralsCopper, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 handfuls French green beans , topped, not tailed

  2. 2 sprigs lovage

  3. small handful chives

  4. 2 sprigs mint

  5. 2 sprigs parsley

  6. 1 banana shallot , thinly sliced

  7. 2 tbsp white wine vinegar

  8. 2 tbsp Dijon mustard

  9. 1 heaped tsp caster sugar

  10. 3 1/2 tbsp olive oil

  11. 3 1/2 tbsp sunflower oil

Instructions Jump to Ingredients ↑

  1. Put the green beans in a pan of boiling water and blanch them for 2-3 minutes until tender but still retaining a little bite. Refresh in iced water then drain and pat dry with kitchen paper. Place in a serving dish.

  2. Pick over the herbs, tearing or chopping any larger pieces, then toss with the beans along with the thinly sliced shallot.

  3. For the vinaigrette: whisk the vinegar, mustard, sugar and a pinch of sea salt in a small bowl until smooth. Gradually whisk in both the oils until the dressing becomes thickened, glossy and emulsified. Season with more salt, if necessary, and a couple of twists of black pepper. Dress the salad with the vinaigrette and serve.


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