Green Bean, Red Pepper and Anchovy Salad

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Salad Recipe = Green Bean, Red Pepper and Anchovy Salad

500 g young green beans
1 red pepper
1 onion, thinly sliced
1 x 55 g can rolled fillets of anchovy with capers
50 ml vegetable oil
25 ml olive oil
25 ml lemon juice
1 ml salt
2 ml sugar
2 ml dried tarragon

Top, tail and halve beans, or if very slender leave them whole. Cook in a minimum amount of salted water until just tender — leave lid of saucepan tilted to retain colour. Drain in a colander. Don’t be tempted to refresh under cold water as they’ll absorb the dressing better if hot. While beans are cooking, seed and cut red pepper into thin strips. Pour boiling water over pepper and onion, stand for 2 minutes then drain. Spoon vegetables into a shallow salad dish.
Mix ingredients for dressing and pour over hot vegetables. When cool, cover and chill several hours to allow dressing to be absorbed. Soak anchovies in milk for 15 minutes to remove excess salt and arrange on top of salad just before serving.