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Green beans with caper and anchovy dressing
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2 x 280g packs fine green beans, tailed
½ tbsp Dijon mustard
1 tbsp capers finely chopped
3 anchovies, finely chopped
Juice of ½ lemon
50ml olive oil
25g pack fresh flat leaf parsley, chopped
1. Boil the beans for 8 minutes until tender. Drain and keep warm.
2. Place the Dijon mustard in a small bowl, add the capers, anchovies and lemon juice and whisk in the olive oil until thickened and emulsified. Season with cracked black pepper, toss in with the warm beans and add the parsley. Serve with the lamb.
Typical values per serving:
This recipe was first published in August 2013.