Runner Bean Vinaigrette
This vibrant recipe brings together tender runner beans with flavorful ingredients like anchovies and chives, all dressed in a tangy and mustard-infused dressing. Topped with crunchy breadcrumbs and chopped eggs, this dish is a delicious and satisfying addition to any meal.
— Constant Cookbook
Ingredients
- 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
- 4 tbsp olive oil , sunflower or other mild oil
- 1 tbsp virgin olive oil
- 1 tsp English mustard
Instructions
- 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.
- 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.
- 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.
Cook Time
15M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 283 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.78 milligram of sodium
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