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.
- 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
- 1Using 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.
- 2Bring 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.
- 3Place 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.
- 4Lay 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.
Note*Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT* style changes.