French beans with Dijon vinaigrette, capers and garden cress

In this recipe green beans are livened up by a bold vinaigrette. Serve with something meaty (if you like) and baby potatoes roasted with chilli and fresh oregano.

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To make the vinaigrette, put the mustard, garlic and vinegar in a mixing bowl. Slowly add the olive oil while whisking until you get a thick dressing. Taste and season.

Blanch the beans in boiling salted water for 4 minutes. Refresh and drain.

Mix the beans with the vinaigrette and the rest of the ingredients, apart from the garden cress.
Pile the beans on a serving plate and garnish with cress.

When serving warm, mix the vinaigrette with the warm beans and the rest of the ingredients just before serving.

Serves 2

  • French beans

    • 200g trimmed French beans
    • 1 small red onion, chopped
    • 1 tablespoon capers
    • 1 tablespoon tarragon leaves, chopped
    • 3 tablespoons chopped chervil
    • ¼ cup garden cress

  • Vinaigrette

    • 1 small garlic clove, crushed
    • 2 tablespoons Dijon mustard
    • 1 tablespoon cider vinegar
    • ¼ cup olive oil
    • Salt and pepper