String beans with mustard-honey dressing by Gordon Ramsay
4.38 from 8 votes
Bean salad is a versatile addition to any main dish, whether it is meat, poultry, fish or even other vegetables. Despite the simplicity of the recipe, the taste of the salad is very bright. Sour-sweet, with a slight spice from the acid component.This recipe is a godsend for a large company of uninvited guests. Frozen string beans are available at any time of year and can be kept in the freezer for several months. It cooks quickly, and the recipe suggests that you will get more than a kilogram of the finished dish.
1kgstring beans(frozen or fresh, cut off the ends of the pods)
200galmond flakes
2clovesgarlic
2-3tbsp.white wine vinegar
2tsp.dijon mustard(I used whole-grain mustard)
2tsp.liquid honey
150mlolive oil(not extra-virgin, or other vegetable oil)
Instructions
Preheat the oven to 180 °C / 360 °F
Wrap the garlic heads in foil and bake in the oven for 20-25 minutes. Remove and cool.
Blanch the green beans in plenty of salted boiling water for a minute and a half. Remove to a sieve and rinse under cold running water. Allow to drain.
Toast the almonds in a dry frying pan over medium heat for 2-3 minutes, stirring frequently. Allow to cool.
Mix the beans and almonds, season with a little salt and pepper.
Remove garlic pulp from the skin, mash with one tablespoon of wine vinegar, add mustard and honey, whisk well with a fork or whisk. Pour in vegetable oil in a thin stream, without stopping to whisk, until thickened. Or pass the garlic through a garlic masher, mix all the ingredients for the dressing in a jar with a tight-fitting lid, close and whisk until smooth.