Green Bean, Olive and Anchovy Salad
|Green beans||18 Ounce (500 Gram)|
|Extra virgin olive oil||4 Tablespoon|
|Salted anchovy fillets||10 , rinsed and dried|
|Capers||1 Ounce (25 Gram)|
|Lemon||1 , juiced|
|Black olives||4 Ounce (100 Gram)|
|Basil leaves||3 Tablespoon (Small Handful)|
1. Cook the beans in a pan of salted boiling water until soft, about 3 mins. Drain, then season and toss with 2 tbsp olive oil. Chop the anchovies and capers together, put into a bowl, and stir in lemon juice to combine. Add the remaining 2 tbsp olive oil and stir.
2. Stone the olives and tear the basil. Mix the beans into the sauce. Scatter with the olives and basil.