French Bean and Parmesan Salad |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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A Nigel Slater recipe from his weekly column in The Observer magazine. Ingredients:
1 tablespoon tarragon vinegar |
1 teaspoon dijon mustard |
1 egg yolk |
100 ml olive oil |
3 tablespoons grated parmesan cheese |
2 teaspoons lemon juice |
200 g french beans |
1 medium fennel bulb |
4 cups small salad leaves (rocket and watercress work well) |
2 slices white bread |
oil, for frying |
parmesan cheese, for garnish |
Directions:
1. Trim the beans and boil them for 4-5 minutes until just tender.
2. Drain under cold water.
3. Halve the fennel bulb and shred it finely.
4. Make the dressing by whisking the vinegar, mustard and egg yolk together.
5. Season with salt and pepper and then beat in the oil and cheese until it is thick and creamy.
6. Squeeze in the lemon juice and then set aside for a few minutes.
7. Cut the bread into small squares and fry in shallow oil until golden.
8. Drain on paper towel.
9. Mix the salad leaves, beans and fennel together with the dressing.
10. Pile on plates and shave a bit more Parmesan over the salad.
11. Sprinkle the hot croutons over the salad and eat immediately.
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