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Green bean salad with mint, fried shallot and lemon

You'll need

100 ml olive oil 3 golden shallots, thinly sliced on a mandolin 3 garlic cloves, thinly sliced on a mandolin Zested rind of 1 lemon and juice of ½ 700 gm baby beans, trimmed 1½ tbsp white wine vinegar 2 tsp Dijon mustard 1 cup coarsely chopped mint


  • 01
  • Heat oil in a small saucepan over medium-high heat until shimmering, add shallots and fry, stirring occasionally, until crisp and browned (2-3 minutes). Remove with a slotted spoon and drain on absorbent paper. Add garlic to oil and fry, stirring occasionally, until pale golden (1 minute), then add lemon rind and stir occasionally until garlic and rind are crisp (30 seconds). Strain in a metal sieve into a heatproof bowl and set aside to cool (reserve oil).
  • 02
  • Blanch beans until bright green and just tender (1-2 minutes), drain, refresh in iced water, then drain well. Halve lengthways (optional) and arrange on a platter.
  • 03
  • Transfer 50ml reserved oil to a small bowl (discard remainder), whisk in juice, vinegar and mustard, and season to taste.
  • 04
  • Scatter fried shallot, garlic and rind, and mint over beans, drizzle with dressing and serve.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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