Runner bean & radish salad with shallot and oregano dressing

Name: Runner bean & radish salad with shallot and oregano dressing
Prep time: 10 min
Cook time: 13 min
Total time: 13 min
Yield: 4
Ingredients: 1 small echalion shallot, thinly sliced; ½ clove/s garlic, finely grated or crushed; 1 tbsp red wine vinegar, to taste; 4 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp oregano leaves, roughly chopped; 160 g packs sliced runner beans; 50 g walnut pieces; 6 radishes, very thinly sliced

Elly Curshen says drizzling the beans with the shallot and oregano dressing while they’re still warm helps them to absorb all the delicious flavours.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseLunch
Prepare10 mins
Cook13 mins
Total time13 mins

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1 small echalion shallot, thinly sliced
½ clove/s garlic, finely grated or crushed
1 tbsp red wine vinegar, to taste
4 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp oregano leaves, roughly chopped
2 x 160g packs sliced runner beans
50g walnut pieces
6 radishes, very thinly sliced

Start by making the dressing. Put the shallot, garlic, vinegar, olive oil, lemon juice and oregano in a clean jam jar. Season, screw the lid on then shake to combine. Add a little more vinegar to taste, if needed. Set aside.
Cook the runner beans in boiling salted water for 3 minutes. Toast the walnut pieces in a dry frying pan.
Pour the dressing into a large serving bowl and add the radishes and walnuts.
As soon as the beans are cooked, drain them well and while hot, add them to the bowl and toss everything together before serving hot or cold.

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