Recipe Archive #547

Thursday February 9, 2012

Green Bean Salad

• 1 pound green beans
• 1 tablespoon olive oil
• 1 ounce butter
• 1/2 garlic clove, crushed
• 2 ounces fresh white bread crumbs
• 1 tablespoon chopped fresh parsley
• 1 egg, hard-boiled and finely chopped

For the dressing:

• 2 tablespoons olive oil
• 2 tablespoons sunflower oil
• 2 teaspoons white wine vinegar
• 1/2 garlic clove, crushed
• 1/4 teaspoon Dijon mustard
• pinch of sugar
• pinch of salt

 

Trim the green beans and cook in boiling salted water for 5-6 minutes until tender. Drain the beans and refresh them under cold running water and place in a serving bowl. Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt thoroughly together. Pour over the beans and toss to mix. Heat the oil and butter in a frying pan and fry the garlic for 1 minute. Stir in the bread crumbs and fry over moderate heat for about 3-4 minutes until golden brown, stirring frequently. Remove the pan from the heat and stir in the parsley and then the egg. Sprinkle the breadcrumb mixture over the green beans. Serve warm or at room temperature.

 

Serves 4