Green bean salad. Perfect for a hot summer’s day. I have to be honest, I struggle sometimes with the heat of the summer in Italy. I somehow think I’ve adapted to this climate but on those extra hot days when it hits the 30s I feel like all I want to do is dive in an icy cold swimming pool and the last thing I want to do is put the oven on to 200°C for any lengthy amount of time.
Saying that when I NEED a lasagne there ain’t nothing gonna stop me putting on that oven not even this heat.
the majority of the time however I like to think of meals that are quick to make but taste SO good with no baking in the oven involved. Nuh-uh there aint no compromising on flavour just because there’s no bubbling, melting cheese on the top. This green bean salad is so yummy and is super quick to make. All you need to do is trim the green beans then boil them in salted water for only 1-2 minutes then plunge them into cold water. This stops them from cooking and keeps their bright, vibrant green colour. Then pat them dry and add them to a large bowl along with tomatoes, radishes, radicchio (which I LOVE) and some basil.
The mustard and garlic dressing is really simple too, I’m talking under two minutes so why not? In a bowl mix together the oil, mustard, garlic, lemon with a little seasoning and voilà! Dress the salad and you’re done.
I like to make this for lunch just as it is or as a side with some grilled fish or chicken cooked on the barbecue.
Green bean salad with mustard and garlic dressing
- 14 oz (400g) Green Beans ,a large handful
- 4 Radishes , finely slices
- 4.9 oz (140g) Radicchio
- 10 Cherry tomatoes , cut in half
- 1 handful of basil
For the dressing
- 2 tsp djion mustard
- Zest and juice of half a lemon
- salt and pepper , to season
- 1 clove garlic , crushed
- 3 tbsp olive oil
- Fill a large bowl with cold/icy water then bring a large salted pot of water to the boil. Trim the ends of the green beans then boil for 1-2 minutes, drain then plunge into the bowl of cold water. This will stop the green beans from cooking and keep their vibrant green colour.
- Pat dry and place in a large bowl along with the tomatoes, radicchio and radishes. Tear in some basil reserving some for garnish.
- To make the dressing, put the mustard, garlic, lemon juice and zest and olive oil in a bowl and mix together. Add a pinch of salt and pepper.
- pour the dressing over the green bean salad and toss together until it's evenly coated. Add and extra pinch of salt and pepper if needed.
- Serve in one large serving plate or individual plates, garnish with remaining basil. Enjoy.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here