Crisp green beans are tossed in a tangy Parmigiano Reggiano dressing, with garlic and mustard adding a little extra bite. Sweet pimientos and briny olives bring colour and contrast, making this a fresh and flavourful side dish.
Serves 4 as a side
2 cloves garlic, peeled and crushed
1 tsp Accoceberry Espelette smooth mustard
3 Tbsp Forvm Chardonnay vinegar
¼ cup extra virgin olive oil (EVOO)
25g freshly grated Parmigiano Reggiano or Grana Padano, plus extra to serve
400g green beans, trimmed
⅓ cup sliced El Navarrico pimientos
3 Tbsp Salvagno pitted olives in oil
Put the garlic, mustard, vinegar, EVOO and grated Parmigiano in a bowl and mix with a fork to combine. Season with salt and pepper. Cook the beans in a large pot of boiling, salted water for 3-4 minutes until just tender. Drain and plunge into ice cold water to stop the cooking process. Drain well and toss with the dressing. Arrange on a serving platter. Drape with piquillo pimentos and scatter with olives.
Recipe by Julie Le Clerc
Print