Get this quick and easy salad recipe.
INGREDIENTS
- 1 kilogram Green beans, topped and tailed
- 200 grams flaked Almonds
- Sea salt and freshly ground Black pepper
- For the dressing
- 2 small heads of Garlic
- 3 tablespoons White wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons runny Honey
- 150 millilitres Olive oil
METHOD
- Preheat the oven to 180°C/Gas 4.
- Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.
- Meanwhile, blanch the green beans by plunging them in plenty of boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately under cold running water, then drain and leave to one side.
- Lightly toast the almonds in a medium-hot dry frying pan for 2–3 minutes until golden. Leave to cool.
- Mix together the cooled beans and almonds with a little seasoning.
- Remove the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.
- Dress the green beans, toss to coat well and serve.
