French beans with Dijon vinaigrette, capers and garden cress
This entry was posted on March 12, 2008.
In this recipe green beans are livened up by a bold vinaigrette. Serve with something meaty (if you like) and baby potatoes roasted with chilli and fresh oregano. Serves 2 French beans 200g trimmed French beans 1 small red onion, chopped 1 tablespoon capers 1 tablespoon tarragon leaves, chopped 3 tablespoons chopped chervil ¼ cup garden cress Vinaigrette 1 small garlic clove, crushed 2 tablespoons Dijon mustard 1 tablespoon cider vinegar ¼ cup olive oil Salt and pepper To make the vinaigrette, put the mustard, garlic and vinegar in a mixing bowl. Slowly add the olive oil while whisking until you get a thick dressing. Taste and season. Blanch the beans in boiling salted water for 4 minutes. Refresh and drain. Mix the beans with the vinaigrette and the rest of the ingredients, apart from the garden cress. Pile the beans on a serving plate and garnish with cress. When serving warm, mix the vinaigrette with the warm beans and the rest of the ingredients just before serving.