Green Bean, Celery and Egg Salad
Photography Manja Wachsmuth.
Thin slices of tender celery with the young inner leaves add a lovely nutty flavour to the salad and pair beautifully with the eggs and mustardy dressing.
Serves: 4
INGREDIENTS
300 grams green beans, stem end trimmed
2 tender inner stalks celery, sliced very thinly
3 eggs, hardboiled and peeled
Dressing
2 tablespoons finely chopped red onion
1 clove garlic, crushed
2 tablespoons white balsamic or tarragon vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
sea salt and ground pepper
METHOD
Cook the beans in boiling salted water until just tender. Drain and refresh in cold water then pat dry with kitchen towels.
Dressing: Put the onion, garlic and vinegar in a large bowl and leave for 5 minutes.
Whisk in the mustard and olive oil and season well.
To serve: Toss the beans, celery and the tender leaves with the dressing then lift out and transfer to a serving platter. Slice each egg into 3 and tuck into the beans.
Spoon any dressing and onion left in the bowl over the eggs and grind over a little pepper.
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