Ingredients
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1 1/2 lbs green beans, topped and tailed, strings removed (unless beans are the type that haven't any and cut into 1 1/2 inch lengths)
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1/4 cup balsamic vinegar
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1 teaspoon Dijon mustard
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2 anchovy fillets, rinsed (good)
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1 -2 garlic clove (depending on your garlic tolerance, I like 2, personally)
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salt & freshly ground black pepper
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1/2 cup extra virgin olive oil
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3/4 teaspoon sugar
Instructions
- Steam the green beans until crisp-tender.
- Drain in a large colander and run under cold water.
- Leave to drain thoroughly, about 10 minutes.
- Make vinaigrette: In a small blender, whisk all blender ingredients until emulsified.
- Check seasoning and adjust (you will probably find that you will need to add more salt after you add the vinaigrette to the green beans).
- Pour dressing onto green beans in a pretty bowl and toss to coat.
- Allow beans to 'sit' in dressing for at least 1/2 hour before serving to absorb dressing.
- Re-toss just before serving.
- Sprinkle toasted walnuts over and serve.