I reported a dressing for green beans just recently, the star of which was two mustards. Since then I’ve been rereading Simon Hopkinson’s Week In Week Out and noticed his take on a dressing for green beans.
- 1 tblesps Dijon mustard
- 1 tblesps red wine vinegar
- 1 clove garlic, crushed
- a few anchovies
- olive oil 150 mls
- peanut oil 150 mls
- finely chopped shallot
Pulverise the first four ingredients, adding a little water to thin the mixture. Then add the oils in a thin stream as one might with mayonnaise, beating at the same time. Eventually you will have a thick, creamy dressing.
Steam the beans, until suitably done for a salad, strain, cool under running water.
Serve with the dressing drizzled over the beans and the shallot sprinkled on top and a few whole anchovies for decoration.
Hopkinson suggests some sort of mechanical method for mixing. I simply vigorously stirred them after mashing the anchovies with a fork first. I added far less oil than he suggested, perhaps 1 tblsp in lieu of the 300ml he recommends. There is a variation on this recipe on his site. Instead of the peanut oil he uses cream. No anchovies, but a little parsley. Here he doesn’t cool the beans under water, but just lets them adjust to ‘warm’. That was my inclination too.
I guess my adapting this to a very low oil content really changes the nature of the dressing, but it was delicious and far less calorific. We had this dish with new season boiled potatoes and sausages. The dressing went well with both these. It’s a real winner and overall I think I prefer it to the two mustards dressing.