Fine Bean Salad

• 400 g fine green beans
• ½ cup vinaigrette
• 1 small red on

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