Green Bean Salad
Although a lot of my vegetable growing has crashed and burned this year on account of the cheerful onslaught of rain we experienced this year; our runner beans do seem to have relished the conditions that clearly other veg love to hate. Thus we have been eating a lot of them - and I've been trying to grab them early for salads - they're sweeter and more delicious, and are particularly good with onion and a very mustardy dressing.
- Green Beans (young ish)
- Red or Orange Pepper
- Red Onion
- 1 tsp Dijon Mustard
- 1 Clove Garlic
- 1 tbsp Red Wine Vinegar
- Really good drizzle Olive Oil
Wash all your salad
Slice your Red Onions, Peppers and Gherkins. Chop your Green Beans fairly finely (especially if they are a little big!)
Lay out the Lettuce leaves and then cover with your other sliced ingredients
Make your dressing by crushing the clove of Garlic (or half if you’d like to smell more sociable the next day?!), and mixing really well with the Mustard, Red Wine Vinegar and the Olive Oil. Adjust to taste – but the dressing should taste pokier than you’d like before you put it on your veg; it will calm down!
Drizzle Salad generously with the dressing – serve with all sorts of things!