350 g (12 oz) cooked green beans, quartered
2 red peppers, seeded and chopped
2 spring onions (white and green parts), chopped
1 or more drained pickled serrano chillies, well rinsed and then seeded and chopped
1 iceberg lettuce, coarsely shredded, or mixed salad leaves
olives, to garnish
2 red peppers, seeded and chopped
2 spring onions (white and green parts), chopped
1 or more drained pickled serrano chillies, well rinsed and then seeded and chopped
1 iceberg lettuce, coarsely shredded, or mixed salad leaves
olives, to garnish
For the dressing
45 ml (3 tbsp) red wine vinegar
135 ml (9 tbsp) olive oil
salt and freshly ground black pepper
135 ml (9 tbsp) olive oil
salt and freshly ground black pepper
method
1. Combine the cooked green beans, chopped peppers, chopped spring onions and chillies in a salad bowl.
Make the salad dressing. Pour the red wine vinegar into a bowl or jug. Add salt and freshly ground black pepper to taste, then gradually whisk in the olive oil until well combined.
2. Pour the salad dressing over the prepared vegetables and toss lightly together to mix and coat thoroughly.
3. Line a large platter with the shredded lettuce leaves and arrange the salad attractively on top. Garnish
with the olives and serve.
Make the salad dressing. Pour the red wine vinegar into a bowl or jug. Add salt and freshly ground black pepper to taste, then gradually whisk in the olive oil until well combined.
2. Pour the salad dressing over the prepared vegetables and toss lightly together to mix and coat thoroughly.
3. Line a large platter with the shredded lettuce leaves and arrange the salad attractively on top. Garnish
with the olives and serve.
serving amount
serves 4
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