Runner Bean Vinaigrette Food

FLAT BEANS WITH MUSTARD THYME VINAIGRETTE

Steps:

• Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
• Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.

RUNNER BEAN VINAIGRETTE

Steps:

• Put the eggs into a pan of cold water, bring to a boil, then simmer for 8 minutes.
• Put the beans into a steamer or heatproof colander, cover and steam over the egg pan for 4 to 5 minutes or until just tender and very bright green.
• Meanwhile, whisk the dressing ingredients together and season with salt and pepper.
• Cool the eggs under cold water, then peel.
• Heat a frying pan and add the olive oil.
• When hot, tip in the bread crumbs and whole garlic clove.
• Stir for about 3 minutes until toasted and golden, and just infused with the garlic.
• Chop the eggs, chives and anchovies and mix together.
• Toss the beans with the dressing while still warm, then scoop onto a serving dish.
• Top with the anchovy mix and the crumbs, then spoon over any dressing left in the bowl.

RUNNER BEANS & CHARRED LEEKS WITH VINAIGRETTE

Steps:

• Bring a frying pan of salted boiling water to the boil, reduce to a simmer, add the leeks and cover with a cartouche (a piece of baking parchment with a hole in the middle). Cook for 4-5 mins until tender and a deeper green, then remove from the water with a slotted spoon (keeping the water at a simmer) and dry in a clean tea towel.
• Add the runner beans to the water, cook for 2-3 mins until tender, then drain and set aside.
• Heat a griddle pan over a high heat and toss the leeks in 1/ 2 tbsp olive oil and some seasoning. Griddle for a couple of mins each side until charred. Transfer to a chopping board and slice into lengths the same size as the runner beans.
• To make the vinaigrette, pound the anchovy using a pestle and mortar (or whizz in a blender), add the chilli flakes, Dijon, red wine vinegar and sugar and combine. Whisk in the remaining olive oil, season, then stir in the herbs.
• Put the runner beans and leeks in a large bowl. Pour over the vinaigrette, toss in the spring onions, then scatter over the seeds.