Green bean salad with anchovy and mustard dressing


  • Serves 6 people

  • 1 garlic clove
  • 12 anchovy fillets, preferably Ortiz brand
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 egg yolk
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp olive oil
  • 500 gm fine green beans, topped and tailed
  • 6 large basil leaves
  • 2 radishes, sliced as finely as possible
01   Using a mortar and pestle, crush garlic to a pulp. Add 6 anchovy fillets and pound to a smooth paste, then transfer paste to a bowl. Add vinegar, mustard and yolk and whisk well to form a thick paste. Slowly add oils while whisking to incorporate.
02   Bring a large saucepan of generously salted water to the boil. Plunge half the beans into water and cook until al dente. Remove beans with a spider or slotted spoon and plunge into a bowl of iced water. Repeat with remainder of beans. When beans are cold, remove from iced water and pat dry.
03   Place beans in a bowl, tear basil over, add radishes and 4 tbsp anchovy dressing. (Any leftover anchovy dressing will keep nicely in the fridge for a few days; it’s lovely smothered on just-cooked new potatoes or as a spread in a chicken or salad sandwich.) Toss salad with your hands until beans are well coated.
04   Lay salad on a serving plate. Cut remaining anchovy fillets in half lengthways, arrange over salad. To finish, dust beans with a generous amount of freshly ground black pepper.

Note Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.

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