This easy dish is always good to make. It’s an excellent salad for summer, and a good way to use up all those pickings.
INGREDIENTS Serve 4
500 g French beans topped and tailed
salt and pepper
1 level tablespoon Dijon mustard
1 tablespoon white wine ,vinegar
2 shallots peeled finely chopped
150ml single cream
A generous sprinkling of chopped parsley
2 hard boiled eggs finely chopped
METHOD
Add the beans to a pan of fiercely boiling salted water and cook briskly until just tender, but not “squeaky. Drain and refresh in cold water to stop the cooking.
Drain once more they lay on kitchen paper to dry them thoroughly.
In a bowl whisk together the mustard, white wine vinegar, and salt. Add the shallots and whisk in the cream
Arrange beans on a serving, plate and spoon over the dressing, scatter the chopped egg over the top. and sprinkle with parsley.
Original recipe Simon Hopkinson
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