Green Beans Vinaigrette

Probably the simplest recipe I’m ever likely to post, but something so undeniably tasty I’d like everyone to try it. Fresh, squeakily crunchy thin beans drizzled with, or dipped in, a simple piquant vinaigrette of vinegar, oil, garlic and mustard.

I had made a lovely dressing for some salad leaves I felt sure were fine to eat, but upon discovering they were a brown soggy mess in the bottom of the refrigerator, I had to find an alternative bit of green to go with my vinaigrette. Although I’m not usually a big fan of thin beans, we had some lying around the house (the curse of the weekly veg box!) which needed to be eaten. The happy conclusion was a greedy feast for two of us, fighting to get as much dressing as possible onto each crisp bite of bean.

The vinaigrette is so simple it’s scarcely a recipe, and should be adapted to your taste:

Crush to a smooth paste 2 cloves garlic with 1 rounded tsp. sea salt and 1 tsp. English mustard powder. When nice and smooth add approximately 3 tbsp. vinegar – either a single variety like white wine vinegar, or try one part flavoured vinegar (raspberry is excellent!) with two parts balsamic. Season with freshly ground black pepper and then pour in some good olive oil, whisking as you pour to form a light emulsion – about 6 tbsp. should do it, but use your taste buds as your guide.

Top and tail a bundle of thin beans and serve raw with the vinaigrette. Perfect as a nibble before dinner, or as part of a platter of crudités.

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