Fine Bean Salad


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

A fine bean salad is such a good one to have in your repertoire. Three minutes of blanching and you’re there!


  • 400 g fine green beans
  • ½ cup vinaigrette
  • 1 small red onion, finely diced
  • 10 g Italian parsley or chervil, chopped
  • 2 hard-boiled eggs, roughly chopped
  • Maldon salt and freshly ground black pepper


    Have your mustardy vinaigrette ready. Bring a pot of water to the boil. Remove the stalk ends (tails) of the beans and blanche the beans for 4–5 minutes (no more!). Drain in a colander.

    Toss the warm beans with the vinaigrette. Arrange the beans on your serving platter. Sprinkle with the finely diced red onion and parsley. Garnish neatly with the chopped egg so as not to entirely cover the pretty beans. Season with sea salt and freshly ground black pepper.