Garnish with pansies cherry tomatoes if available
Local green and yellow beans are now at their peak in flavour . Blanch the green and yellow beans separately as yellow beans take a little longer to cook than green ones. The beans can be left whole or cut on the slant. My cherry tomatoes were ripe so I used them for the garnish.
- 1/2 lb (250g) fresh yellow beans
- 1/2 lb (250g) fresh green beans
- 1/2 sweet Spanish onion, thinly sliced
- 1 large sweet red pepper, seeded, cut into quarters (optional)
- 1 tsp (5 ml) Dijon mustard
- 1 clove garlic, minced
- 2 tbsp (30 ml) wine or balsamic vinegar
- 6 tbsp (75 ml) olive oil
- Sea salt and freshly ground black pepper to taste
- 10 – 15 fresh basil leaves and or fresh tarragon leaves, torn into half
- 8 – 10 nasturtium, pansies or halved cherry tomatoes, free of pesticides
- Wash beans; snap off stem end leaving on the tail. The beans can be left whole or cut on the slant into 2-inch (5-cm) lengths.
- Blanch green beans in boiling in water on high heat for 2 minutes. Drain and drop them into ice water to set the colour. Yellow beans take a little longer to cool, so cook them 3 minutes . Beans should be almost tender when blanched; drain immediately and plunge beans in ice water to set the colour. Drain. Toss beans together with onion slices.
- Thinly slice the pepper quarters and toss with the beans and onion slices.
- Make dressing in a small bowl; combine mustard, garlic, vinegar, oil and add salt and pepper to taste. Tear or cut herbs in half.
- Just before serving, toss vegetables with herbs and dressing in the salad bowl and garnish with flowers or cherry tomatoes.