Provençal Green Bean Salad

Preparation info
  • Serves


    • Difficulty


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By Tom Parker Bowles

Published 2013

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This reminds me of long, rosé-fuelled lunches at a friend’s house in the south of France. You want to cook the beans to just past the squeak point, but not so they’re soft and dreary. Use the best olive oil you can find. And do top and tail the beans. Chef Simon Hopkinson is very particular about this and once sent back a plateful of these haricots verts because only the tops were trimmed. He wasn’t being fu