Bean Salad Vinaigrette

• 1½ pounds green beans
• salted water
• 6–8 tablespoons olive oil

Top and tail young green beans and cook them in boiling salted water until they are barely tender. Drain and toss immediately while still warm in a well-flavoured French dressing (olive oil, wine vinegar, salt and pepper) to which you have added finely-chopped parsley and garlic, to taste.