Borlotti and green bean salad

Name: Borlotti and green bean salad
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Ingredients: 250g fresh shelled borlotti beans (substitute 250g dried borlotti beans, soaked overnight, drained); 1/2 onion, peeled, halved; 1/2 carrot, halved; 1 celery stalk, trimmed, halved; 1 bay leaf; 200.00ml extra virgin olive oil; 500g green beans, trimmed; 16 white anchovy fillets in oil, drained; 3/4 cup (60g) shaved parmesan; Mint leaves, to serve; 1/4 eschalot, finely chopped; 1/4 cup (60ml) red wine vinegar; 1/2 tsp Dijon mustard

Rate now

15m

1h 10m

Jump to recipe

by Danielle Alvarez

Feb 22, 2018

This is a great bring-a-plate bean salad! Simple flavours working very well together.

250g fresh shelled borlotti beans (substitute 250g dried borlotti beans, soaked overnight, drained)
1/2 onion, peeled, halved
1/2 carrot, halved
1 celery stalk, trimmed, halved
1 bay leaf
100ml extra virgin olive oil
500g green beans, trimmed
16 white anchovy fillets in oil, drained
3/4 cup (60g) shaved parmesan
Mint leaves, to serve

Eschalot and red wine vinegar dressing

1/4 eschalot, finely chopped
1/4 cup (60ml) red wine vinegar
1/2 tsp Dijon mustard
100ml extra virgin olive oil

Method

1.

Place borlotti beans in a saucepan and cover with 4cm cold water. Add onion, carrot, celery, bay leaf, oil and 1 1/2 tbs salt flakes, and place over high heat. Bring to the boil, then reduce to a simmer and cook for 30-45 minutes or until beans are tender (cooking time will vary depending on bean type). Remove from heat, stand for 15 minutes to cool, then drain. Discard onion, carrot, celery and bay leaf.
2.

Meanwhile, cook green beans in a large saucepan of boiling salted water for 2 minutes or until just tender. Drain and spread over a tray to cool.
3.

For the dressing, combine eschalot, vinegar and 1 tsp salt flakes in a bowl and stand for 15 minutes to infuse. Add mustard, then gradually whisk in oil in a steady stream until well combined.
4.

Transfer beans, anchovies and three-quarters each dressing and parmesan to a serving bowl and toss to combine. Scatter with mint and remaining parmesan, and drizzle with remaining dressing to serve.