Pic of French beans and salsa verde

French beans and salsa verde

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Fish

French beans and salsa verde

Side Serves 4 25 min
This salsa verde recipe is just a guide: you can add basil, change the herb quantities, use lemon juice instead of vinegar – just keep tasting to make sure you're going in the right direction. It's also delicious with fish and roast lamb. A food processor is a big help, but if you don't have one just chop the ingredients up by hand.

Ingredients

  • 1 garlic clove, crushed
  • 1 tbsp capers soaked in water for 20 mins, then drained and squeezed dry
  • 2 anchovy fillets
  • small bunch flat leaf parsley
  • 10 mint leaves
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • olive oil
  • 250g French beans, topped and tailed
  • salt and pepper

Method

Prep time: 20 min
Cooking time: 5 min

  • Step 1

    Place the garlic, capers, anchovies, parsley and mint in a food processor and blend well (or chop finely by hand).

  • Step 2

    Place the mixture in a bowl and add the mustard and vinegar. Drizzle enough olive oil to give it a thin coating consistency and season well.

  • Step 3

    To cook the beans, place them in a pan of boiling water for about 5 minutes, until they are tender but with a bit of squeak. Serve tossed or drizzled with the salsa verde.

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