Green Bean Salad With Mustard Dressing

Green Bean Salad With Mustard Dressing


  • Green beans 200 g
  • 1 garlic
  • Wine vinegar 1 table spoon
  • Dijon mustard 1 table spoon
  • Olive oil 2 table spoons
  • Roasted almonds 30 g
  • Salt, pepper

Cooking Instructions

  1. For the dressing wrap a whole bulb of garlic in foil and roast it in a hot oven.
  2. Next, add top and tail green beans into the salted boiling water and cook for just a couple of minutes. This is called blanching and keeps the beans deliciously crunchy.
  3. Strain the beans, refresh with cold water so they stay crisp and green.
  4. Next, remove the garlic from the oven. Cut the head and squeeze out all the glorious garlic, which has gone creamy, mellow and divine in the oven.
  5. Then add sharp wine vinegar, a dollop of Dijon mustard and sweet runny honey.
  6. Season with salt and pepper and pour a good glug of olive oil.
  7. Whisk the dressing.
  8. Add crunchy green beans and top with roasted almonds for a nutty note and crunchy texture.
  9. Mix well and serve. Cook this recipe with a photo!

See: Other Vegetarian Recipes by Gordon Ramsay

See: Other Salads Recipes by Gordon Ramsay

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