Green Bean and Radish Salad
Cold green beans marinated in vinaigrette with chives, ringed with thin slices of radish. Blanch the beans briefly and cool them fast and they stay bright green and squeaky.
Ingredients
- green beans — 400 g
- olive oil — 3 tbsp
- white wine vinegar — 1 tbsp
- salt — 0.5 tsp
- black pepper — 1 pinch
- chives, finely cut — 1 tsp
- radishes — 6 pcs
Instructions
- Top and tail the beans and boil them in well-salted water for 3–4 minutes, until just tender.
- Drain and plunge them straight into ice water so they keep their colour, then dry them.
- Whisk the oil, vinegar, salt and pepper into a dressing.
- Turn the beans in the dressing and leave them to marinate for 15 minutes.
- Fold the chives through and pile the beans in the centre of a dish.
- Slice the radishes wafer-thin and overlap them in a ring around the base.