Nutty green bean salad

The promise of summer is all around us, apple blossom, deciduous trees coming into leaf, warmer days, but still little in the way of fresh Irish vegetables available. We are reliant on our European neighbours to keep our vegetable boxes filled until our fruit and greens are ready. But there is nothing wrong in this as they consume our butter and dairy products are year round – so it’s a fair exchange.
 
While I have a hankering for salads these warmer days it’s still too chilly in the evenings to face a full cold salad meal – so warm salads are a good option. The boxes of frozen organic green beans in the co-op are a delicious option for now and a perfectly easy dish to eat with potatoes, rice or as a salad course in itself. It is delicious warm or cold.

Nutty green bean salad with vinaigrette

• 1 450g box of frozen cut green beans
• 1 large pot of boiling water
• 1 generous spoon of sea salt
• 100 grams of almonds – skinned preferably
• 50 grams of sesame seeds
• 2 -3 tablespoons of vinaigrette

 
METHOD
Throw the frozen beans into the boiling salted water, and putting the lid on the pot bring the water back to boiling point as quickly as possible, then remove the lid so that the beans will keep their colour. (This is a top tip that both Darina Allen and her brother Rory O Connell recommend to maintain the colour of green vegetables – I don’t know why it works, but it does.) When the beans are barely cooked strain them through a colander and put them into a servicing bowl.
 
While the beans are boiling, put the almonds into a hot pan with a drop of olive oil, swirl them around and lower the heat and stir them occasionally for 15-20mins – don’t let them burn!! (You’ll get a lovely smell of toasting nuts as they cook). Then dump the almonds onto a large chopping board and when they’ve cooled, chop them roughly with a large chopping knife – avoid the temptation to put them into a blender – you’ll end up with nut powder in seconds. Using the same pan throw in the sesame seeds and cut over a medium heat, stirring frequently for about 5 minuts until they are nicely toasted (if the pan gets too hot the seeds will begin to pop and jump off the pan). Put the chopped almonds and sesame seeds in with the beans.
 
Vinaigrette recipe

• 1 generous teaspoon of French mustard
• 1 scant tablespoon of white wine vinegar or a blend of white wine and balsamic vinegar
• 3 tablespoons of good flavoursome olive oil
• A good pinch of salt.

 
Blend the mustard, salt and vinegar then add the mustard very slowly at first, stirring vigorously all the time; keep adding the oil until you have a thick sauce.  Taste and adjust if necessary.
 
I do not use honey to sweeten this vinaigrette as I don’t believe it’s necessary, but do so if you like. You could also add a squeeze of lemon juice if you like to sharpen and enliven the vinaigrette.
 
I use this vinaigrette recipe all summer long and for a lot of winter warm salads too – it is a perfect blend of sharp and sweet with the mild kick of mustard – it works on everything.
 
VARIATION:
You could use this salad recipe and add tins of other beans to it to make a 3 or 4 bean salad – chick peas, butter beans, flageolet beans even chilli or black beans work well.  You many need to add more mustard to the vinaigrette, and a handful of chopped scallions to red onion to strengthen the flavour.  This salad benefits from a couple of hours resting (covered) in the kitchen for the flavours to blend and develop).

​Katie Verling