150 gmgreen beans, trimmed1sugarloaf cabbage, shredded (see note) 5golden shallots, thinly sliced½ cup (firmly packed)flat-leaf parsley leaves1/3 cupeach of (firmly packed) mint leaves and dill sprigs1 cupwatercress sprigsDressing160 ml (2/3 cup)extra-virgin olive oil60 ml (¼ cup)Forum Chardonnay vinegar (see note)
For the dressing, whisk ingredients in a small bowl to combine and season to taste with sea salt and freshly ground black pepper.
Blanch beans in a saucepan of boiling salted water and refresh in a bowl of iced water, then drain and slice diagonally.
Combine beans, cabbage and shallots in a bowl, add dressing, season to taste, toss gently to combine, then stand for 15 minutes.Add herbs, toss gently to combine and serve.
Note Sugarloaf cabbage is slightly sweeter than other cabbages and is distinguished by its cone-shaped head. It is available from farmers’ markets. If unavailable, substitute with white or Savoy cabbage. Forum Chardonnay vinegar is Spanish white wine vinegar. It’s available from Simon Johnson and select delicatessens. If unavailable, substitute with a good-quality white wine vinegar.