Green beans salad
================= 2023-10-21


Comment: Jamie Oliver recommends serving this salad warm (or lukewarm), the first time I served it cold (not chilled) on a hot evening and it was just fine.
There are also yellow and purple beans, however the purple ones lose their color when cooked. The use of yellow beans enhances the color of the salad.
As for chervil, there are 2 kinds, the first with thin, delicately serrated leaves is the one to use, the other with large leaves, with a more powerful taste, is better suited to the preparation of soups and sauces.

Inspired by: Good old French bean salad


4 people as a side, count 80 to 100 g per person, i.e. here 320 to 400 g.

Ingredients :
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300 to 400 g of green beans

2 tablespoons of white wine vinegar
2 teaspoons large-grain mustard or DIjon mustard
1 finely chopped shallot
1 small clove garlic grated
4 tablespoons of EVOO
1 tablespoon capers (chopped if large)
a little chervil or taragon (opt - see text)
S+P

Preparation:
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Wash and trim the beans (cut both ends and possibly string them).
Depending on their size, blanch them for 5 to 7 minutes in salted boiling water.
Count the time as soon as the water starts boiling again.
Take them out of the water an pass then under cold water immediately. If necessary, keep them dry in a cloth, for example, while they cool down.

Meanwhile:
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Prepare the vinaigrette by combining all the ingredients, then add the beans, mix and serve.