Ham and summer vegetable salad with mustard dressing
- Blanch the beans in boiling salted water for about 3 minutes until tender but still a little crisp, then refresh in cold water. Pat the beans dry with kitchen paper.
- Cut the cucumber into thin rounds using a mandolin or sharp knife. Slice the radish into matchsticks. Slice the ham, then cut into thin strips.
- To make the dressing, mix the mustard and gherkins in a bowl. Add the crème fraîche, juice of the lemon and salt and pepper to taste.
- Put the vegetables and ham in a shallow serving bowl, then toss the dressing through. Scatter over the parsley.
- Serve with fresh bread.