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IMG_7675Full of colour and flavour, this salad is a terrific addition to a summer menu. The high ratio of vinegar to oil in the dressing adds tang, making this a snappy side dish. Serve with barbecued steak or chicken.

Serves 4 to 6


500 g / 1 lb thin french green beans, trimmed
15 cherry tomatoes, halved or 2 large tomatoes, peeled and seeded
2 small garlic cloves, crushed
1 medium shallot
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon mayonnaise
1 tablespoon finely chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Salt and freshly ground black pepper
1/2 cup olive oil


Bring a medium saucepan of water to the boil
Immerse the green beans and cook for 5 to 8 minutes (they should be slightly crisp)
Drain and place in ice water to stop the cooking and retain the colour
When cool, drain well and place in a medium bowl
Add the tomatoes
To make the dressing, in a small bowl, combine the garlic, the shallot, the vinegars, mayonnaise, basil, parsley, chives, salt and pepper
Using a stick blender, whisk all
With the blender running, slowly add the olive oil until thickened slightly
Drizzle the vinaigrette over the vegetables and toss well
Transfer to a serving dish and refrigerate until well chilled, at least one hour