Name: Andrew McConnell’s green bean salad with anchovy and mustard dressing
Yield: 6
Ingredients: 1 garlic clove; 12 anchovy fillets, preferably Ortiz brand; 1 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 egg yolk; 3 tbsp extra-virgin olive oil; 3 tbsp olive oil; 500 gm fine green beans, topped and tailed; 6 large basil leaves; 2 radishes, sliced as finely as possible

This salad was inspired by the very fine cook and writer Simon Hopkinson. It brings together two of my favourite ingredients, green beans and anchovies.

Ingredients

1 garlic clove

12 anchovy fillets, preferably Ortiz brand

1 tbsp red wine vinegar

1 tbsp Dijon mustard

1 egg yolk

3 tbsp extra-virgin olive oil

3 tbsp olive oil

500 gm fine green beans, topped and tailed

6 large basil leaves

2 radishes, sliced as finely as possible

Method

Main

1.Using a mortar and pestle, crush garlic to a pulp. Add 6 anchovy fillets and pound to a smooth paste, then transfer paste to a bowl. Add vinegar, mustard and yolk and whisk well to form a thick paste. Slowly add oils while whisking to incorporate.

2.Bring a large saucepan of generously salted water to the boil. Plunge half the beans into water and cook until al dente. Remove beans with a spider or slotted spoon and plunge into a bowl of iced water. Repeat with remainder of beans. When beans are cold, remove from iced water and pat dry.

3.Place beans in a bowl, tear basil over, add radishes and 4 tbsp anchovy dressing. (Any leftover anchovy dressing will keep nicely in the fridge for a few days; it’s lovely smothered on just-cooked new potatoes or as a spread in a chicken or salad sandwich.) Toss salad with your hands until beans are well coated.

4.Lay salad on a serving plate. Cut remaining anchovy fillets in half lengthways, arrange over salad. To finish, dust beans with a generous amount of freshly ground black pepper.

NoteCumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.
Notes