Summer Green-Bean Salad with Mustard Vinaigrette, Shallot and Herbs
A bright, crisp summer salad of tender green beans tossed with a punchy mustard vinaigrette, finely sliced shallot and fresh herbs. It is ideal as a light lunch side, picnic dish…
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Servings: 4 | Prep: 15 min | Cook: 5 min | Total: 20 min
Tags: green beans, herbs, mustard vinaigrette, salad, side dish, summer
Ingredients
- 500.0 g green beans (Trimmed)
- 1.0 shallot (Small, very thinly sliced)
- 2.0 tsp Dijon mustard
- 2.0 tbsp white wine vinegar
- 4.0 tbsp extra virgin olive oil
- 15.0 g fresh parsley (Roughly chopped)
- 10.0 g fresh chives (Finely sliced)
- 2.0 pinch salt (Plus more to taste)
- 2.0 pinch black pepper (Freshly ground, plus more to taste)
Instructions
- Bring a large pan of well-salted water to a rolling boil over high heat, then add the green beans and cook for 3 to 4 minutes until bright green and just tender, with a slight bite in the centre.
- Drain the green beans immediately and cool them under very cold running water for 1 minute, or until no longer warm, so they keep their vivid colour and crisp texture.
- Place the sliced shallot in a small bowl with the white wine vinegar and leave it for 5 minutes at room temperature so the raw sharpness softens slightly.
- Whisk the Dijon mustard into the shallot and vinegar over 30 seconds until smooth, then slowly whisk in the olive oil until the vinaigrette looks lightly thickened and glossy.
- Season the vinaigrette with 1 pinch of salt and 1 pinch of black pepper, taste it, and adjust with a little more salt, pepper or vinegar until it tastes bright and balanced.
- Pat the cooled green beans dry, place them in a large mixing bowl, and toss them with most of the vinaigrette for 1 minute until evenly coated and lightly shiny.
- Add the chopped parsley and sliced chives, then toss gently for 30 seconds over room temperature ingredients so the herbs are evenly distributed without bruising too much.
- Leave the salad to sit for 5 minutes at room temperature so the beans absorb the dressing, then taste and add the remaining vinaigrette if needed before serving when the flavour is fresh and lively.
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