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Green bean salad with preserved lemon

Name: Green bean salad with preserved lemon
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 400g green beans, trimmed; 1/2 preserved lemon, flesh and white pith removed, rind thinly sliced; 1/2 tsp Dijon mustard; 1 tbs lemon juice; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup basil leaves

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

The perfect side for roast chicken - Maggie Beer's green bean salad, tossed with zingy preserved lemon dressing.

400g green beans, trimmed
1/2 preserved lemon, flesh and white pith removed, rind thinly sliced
1/2 tsp Dijon mustard
1 tbs lemon juice
1/4 cup (60ml) extra virgin olive oil
1/4 cup basil leaves

Method

1.

Cook the beans in salted boiling water over high heat for 3-4 minutes until just tender. Drain and refresh in iced water.
2.

Place beans in a bowl and toss with the lemon rind. In a separate bowl, whisk together the mustard, lemon juice and oil and season. Toss dressing with the beans, then cool for 5 minutes before adding the basil. Toss to combine and serve.