Runner bean vinaigrette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 2 eggs
- 500g runner beans, fully prepare and halved lengthways (see tip, below)
- 1 tbsp olive or sunflower oil
- 85g good white bread, whizzed to rough crumbs
- 1 garlic clove, bashed
- small bunch chives, snipped
- 4 anchovies in olive oil, chopped
For the dressing
- 4 tbsp olive oil, sunflower or other mild oil
- 1 tbsp virgin olive oil
- 1 tsp English mustard
Method
- STEP 1
Put the eggs into a pan of cold water, bring to a boil, then simmer for 8 mins. Put the beans into a steamer or heatproof colander, cover and steam over the egg pan for 4-5 mins or until just tender and very bright green. Meanwhile, whisk the dressing ingredients together and season with salt and pepper. Cool the eggs under cold water, then peel.
- STEP 2
Heat a frying pan and add the oil. When hot, tip in the breadcrumbs and whole garlic clove. Stir for about 3 mins until toasty and golden, and just infused with the garlic. Chop the eggs, chives and anchovies and mix together.
- STEP 3
Toss the beans with the dressing while still warm, then scoop onto a serving dish. Top with the anchovy mix and the crumbs, then spoon over any dressing left in the bowl.
