Runner Bean Vinaigrette Recipe
Ingredients
| Eggs | 2 | |
| 500 g/1lb 2 oz runner beans, fully prepared and halved lengthways | ||
| 1 tbsp olive or sunflower oil | ||
| 85 g/3 oz good white bread, whizzed to rough crumbs | ||
| 1 garlic clove, bashed | ||
| Small bunch chives, snipped | ||
| 4 anchovies in olive oil, chopped | ||
| 4 tbsp olive, sunflower or other mild oil | ||
| Extra virgin olive oil | 1 Tablespoon (FOR THE DRESSING) | |
| English mustard | 1 Teaspoon (FOR THE DRESSING) | |
Directions
MAKING
1. In a pan of cold water, put the eggs, bring to a boil and allow it to simmer for eight minutes
2. Add beans to a steamer or heatproof colander, cover and steam over the egg pan for five minutes until just tender
3. In a bowl, whisk the dressing ingredients and season with salt and pepper
4. Cool the eggs under old, running water and peel
5. Heat oil in a frying pan, tip in breadcrumbs and whole garlic and stir till toasty and golden
6. Chop eggs, chives, anchovies and mix them all together
7. Toss beans and dressing and scoop out into a serving dish
SERVING
8. Top with anchovy mix and crumbs and spoon over any remainder of the dressing
1. In a pan of cold water, put the eggs, bring to a boil and allow it to simmer for eight minutes
2. Add beans to a steamer or heatproof colander, cover and steam over the egg pan for five minutes until just tender
3. In a bowl, whisk the dressing ingredients and season with salt and pepper
4. Cool the eggs under old, running water and peel
5. Heat oil in a frying pan, tip in breadcrumbs and whole garlic and stir till toasty and golden
6. Chop eggs, chives, anchovies and mix them all together
7. Toss beans and dressing and scoop out into a serving dish
SERVING
8. Top with anchovy mix and crumbs and spoon over any remainder of the dressing
Chef
