We made this recipe at the weekend (hooray for the arrival of the sunshine) it was an accompaniment to roast chicken pieces but it would be equally good with fish or even on its own.
The recipe comes from Simon Hopkinson's 'week in week out' which Joe bought me for my birthday.
We used the left over dressing the following day with some grilled asparagus .. it worked brilliantly. This was particularly aided by the fact that the asparagus had literally just come out of the ground from our local farm shop at Garson's farm. I love asparagus and it is bang in season now .... bring on the smelly pee!
1 tbsp smooth dijon mustard
1 tsp red wine vinegar
½ garlic clove, peeled and well crushed
12 anchovy fillets
150ml peanut oil
150ml extra-virgin olive oil, plus extra to serve
400g-500g extra-fine french green beans, topped and tailed
1 large shallot, peeled and finely chopped
First, make the dressing. Blend the mustard, vinegar, garlic, pepper and four of the anchovy fillets with 4 tbsp warm water in a liquidiser until smooth. With the motor still running, add the peanut and extra-virgin olive oils in a thin stream until the dressing is homogeneous and creamy. If it is too thick, thin with a little more warm water.
Fill a large pan with salted water and bring to a rolling boil. Drop in the beans and cook briskly for 3-4 minutes until tender. Drain, then immediately refresh under cold running water. Drain again and pat dry with a tea towel.
Divide the beans between four plates and loosely arrange into piles. Spoon over the dressing, sprinkle over the shallot and decorate with the remaining anchovies. Trickle over a little more olive oil and serve