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Runner bean vinaigrette

Runner bean vinaigrette

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

If you're not mad on anchovies, grilled bacon or lardons can add the required salty bite

Nutrition: per serving
low insalt0.78g


  • 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


  • 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.

Recipe from Good Food magazine, September 2008

Goes well with


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A star rating of 4 out of 5.3 ratings

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