Runner Bean Vinaigrette Recipes

TRI-BEAN SALAD WITH VINAIGRETTE

Steps:

• In a large bowl whisk together mustard and vinegar. Whisk in olive oil. Stir in salt, pepper, and cayenne. Add scallions, peppers, onion, beans and parsley and cilantro and mix well. Refrigerate for 30 minutes and serve.

RUNNER BEAN VINAIGRETTE

Steps:

• Put the eggs into a pan of cold water, bring to a boil, then simmer for 8 minutes.
• Put the beans into a steamer or heatproof colander, cover and steam over the egg pan for 4 to 5 minutes 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 olive oil.
• When hot, tip in the bread crumbs and whole garlic clove.
• Stir for about 3 minutes until toasted 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.

RUNNER BEANS & CHARRED LEEKS WITH VINAIGRETTE

Steps:

• Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.
• Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.
• Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.
• To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.
• Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.