675 g (1 1/2 lb) fresh green beans, trimmed and halved
60 ml (4 tbsp) olive oil
30 ml (2 tbsp) white wine vinegar
50 ml (2 fl oz) vegetable stock or water
2.5 g ('1/2 tsp) salt
5 g (1 tsp) cayenne pepper
7 g (1 tbsp) finely chopped fresh dill or 5 g (1 tsp) dried dill
5 g (2 tsp) chopped fresh parsley
15 ml (1 tbsp) Dijon mustard
60 ml (4 tbsp) olive oil
30 ml (2 tbsp) white wine vinegar
50 ml (2 fl oz) vegetable stock or water
2.5 g ('1/2 tsp) salt
5 g (1 tsp) cayenne pepper
7 g (1 tbsp) finely chopped fresh dill or 5 g (1 tsp) dried dill
5 g (2 tsp) chopped fresh parsley
15 ml (1 tbsp) Dijon mustard
method
Cook the green beans in a large pot of boiling water until they are tender but still crisp. Drain well. Put the green beans into a large serving bowl.
In a mixing bowl combine the olive oil, vinegar, stock or water, salt, cayenne pepper, dill, parsley and mustard. Mix well.
Pour the dressing over the green beans and toss well. Chill for 1 hour before serving.
In a mixing bowl combine the olive oil, vinegar, stock or water, salt, cayenne pepper, dill, parsley and mustard. Mix well.
Pour the dressing over the green beans and toss well. Chill for 1 hour before serving.
serving amount
serves 6
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