French beans and salsa verde recipe image

Print French beans and salsa verde

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.

Category

Fish recipes  

Ingredients

  • 1 garlic clove, crushed
  • 1 tbsp capers soaked in water for 20 mins, then drained & 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 & tailed
  • Salt & pepper

Method

  1. Place the garlic, capers, anchovies, parsley and mint in a food processor and blend well (or chop finely by hand).
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes