Salad of scarlet runner beans with tomatoes, almonds and sweet onion vinaigrette
I have been making this foolproof recipe for so many years that it feels like an old friend. Originally created to match one of winemaker Larry McKenna's outstanding wines, the dish has proved itself a winner.
|500 g||Runner beans, scarlet, trimmed|
|4 Tbsp||Slivered almonds, lightly toasted|
|4||Tomatoes, seeded and chopped|
|1 to taste||Salt and freshly ground black pepper|
|160 ml||Vinaigrette, sweet onion flavoured|
Sweet onion vinaigrette
- Bring a large pot of salted water to the boil. Use plenty of salt, as this is the best time to get the seasoning into the beans. Cook the beans for 4 minutes or until tender. Drain in a colander under cold running water. Drain thoroughly and then slice into 1cm-wide diagonal pieces (also known as "french-cut").
- Place the beans, tomatoes and almonds in a bowl. Gently toss and season lightly. Pile the salad into the centre of a large serving plate and drizzle with vinaigrette.
To prepare sweet onion vinaigrette:
- Put a litre of cold water and the onion in a saucepan and bring it to the boil. Cook for 1 minute, then drain the onion in a colander under cold running water. Allow to drain thoroughly, then transfer the onion to a blender with the mustard, salt, sugar and a little pepper.
- Blend until the mixture is creamy and smooth. Keeping the motor running, slowly add the oil, which will form a smooth emulsion. Check the seasoning. The dressing should be a soft pink.