Runner bean vinaigrette

Runner bean vinaigrette

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(3 ratings)

Prep: 30 mins Cook: 15 mins


Serves 4
If you're not mad on anchovies, grilled bacon or lardons can add the required salty bite

Nutrition and extra info

Nutrition: per serving

  • kcal283
  • fat21g
  • saturates3g
  • carbs15g
  • sugars4g
  • fibre3g
  • protein9g
  • salt0.78g
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  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 500g runner beans, fully prepare and halved lengthways (see tip, below)
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2000 years, and are a popular garden…

  • 1 tbsp olive or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 85g good white bread, whizzed to rough crumbs
  • 1 garlic clove, bashed
  • small bunch chives, snipped
  • 4 anchovies in olive oil, chopped



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

For the dressing

  • 4 tbsp olive oil, sunflower or other mild oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp virgin olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp English mustard


  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.

  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.

  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.

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Comments, questions and tips

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20th Aug, 2011
Excellent recipe to uses glut of garden beans. I use chopped up bacon not anchovies (as we don't like them) and no vinegar
12th Aug, 2010
In the dressing that is - sorry!
12th Aug, 2010
I'm pretty sure that the 1tbsp of Virgin Olive Oil, should read 1tbsp of vinegar. That's how I make it and we love it!
26th Sep, 2008
Very nice and just the ticket to get some veg into my veg-hating husband!
16th Sep, 2008
Nice. Be sure to use really fresh runner beans.
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