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Runner Bean Vinaigrette

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Ingredients
  Eggs 2
  Runner bean 1 1⁄8 Pound, fully prepared and halved lengthways (500 Gram)
  Sunflower oil/Olive oil 1 Tablespoon
  White bread 3 Ounce, whizzed to rough crumbs (85 Gram, Of Good Quality)
  Garlic 1 Clove (5 gm), smashed
  Chives bunch 1 Small, snipped
  Anchovies in olive oil 4 , chopped
For the dressing
  Olive oil/Sunflower / other mild oil 4 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  English mustard 1 Teaspoon
Directions

MAKING
1. In a pan of cold water, put the eggs, bring to a boil and allow it to simmer for eight minutes
2. Add beans to a steamer or heatproof colander, cover and steam over the egg pan for five minutes until just tender
3. In a bowl, whisk the dressing ingredients and season with salt and pepper
4. Cool the eggs under old, running water and peel
5. Heat oil in a frying pan, tip in breadcrumbs and whole garlic and stir till toasty and golden
6. Chop eggs, chives, anchovies and mix them all together
7. Toss beans and dressing and scoop out into a serving dish

SERVING
8. Top with anchovy mix and crumbs and spoon over any remainder of the dressing

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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