Wednesday, 11 September 2013

Quick French Bean salad

This is a quick post for a quick dish. 

Recently, I had marinaded some lamb using a cheat's packet of Turkish marinade. It was a pack of 'Izgara Harci' from the Turkish Food Centre in Catford. I needed a simple and speedy accompaniment. This was what I came up with. It is very Mediterranean, and Him Indoors and I really enjoyed it. It is informal, and I am sure you can increase or decrease any of the ingredients as you see fit. Him Indoors doesn't like a lot of salad leaf, but if you do, you could add a couple more handfuls with impunity.

Snig's Quick French Bean Salad

Serves 2 as a side dish.


75-100g french beans, topped (or topped and tailed, whichever you prefer)
2 handfuls of seasonal salad leaf, torn (but not iceberg lettuce, please)
1 small-medium red onion, halved and sliced into thin half moons

1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil

Sprinkle of chopped flat leaf parsley (about 1 tbsp) - either as a salad ingredient or topping

Clean jam jar


Par boil the beans by putting in boiling water for 2-3 minutes. Drain and rinse in cold water to arrest the cooking process. Ensure the beans are cold and that you have drained as much water as possible.

Put the dressing ingredients in a jar and shake vigourously to combine.

Put beans, onion and leaf into a non-metallic bowl. I added the parsley at this stage, but you could use as a topping.

Give the dressing one last shake. Pour over the salad. Toss to mix completely.

Serve and enjoy!


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