This is an excellent side dish to accompany your main meal. Its perfect for the Christmas table with it green and red colours.
METHOD
- Using a Steam oven set to 100°C FULL STEAM
- Steam the green beans for about 3-4 mins, then plunge into iced water so they retain their green colour.
- If you have no steam oven, blanch beans for 2-3 minutes in boiling water and then plunge into iced water
- For the Mayonnaise, blitz egg yolks, vinegar, anchovies and mustard in a food processor. When combining add the sunflower oil slowly to the food processor while beating.
- Season to taste being careful not to over season; the anchovies add the saltiness.
- Dress the green beans with the mayonnaise, parsley and shallots. Check the seasoning and garnish with radish, herbs and anchovies.
TIPS-
-keep radish in iced cold water if you are cutting in advance of making this salad
-mayonnaise will keep in the fridge for 1-1 1/2 weeks.
-tins of Ortiz anchovies are available at Sabato and are the best
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Ingredients
Serves 8-10
Salad
1 kg of green beans, with tails trimmed
1 shallot peeled and sliced into fine rounds
1 small bunch of radishes, clean well and finely slice into rounds
1 bunch of parsley washed dried and chopped
30g Anchovies, as best you can get, I like Ortiz or as many to suit your taste sliced into strips
Mayonnaise
3 free range organic egg yolks
2 tbsp white wine vinegar
3 anchovies dabbed free of oil
2 tbsp dijon mustard
250 ml Sunflower Oil
