Bill Granger recipe: Green-bean gremolata salad
Sunday 26 January 2014
Gremolata – the simple combination of lemon zest, parsley and garlic – is one of my favourite dressings. It's hard to think of a vegetable it doesn't complement and I also love to stir it into stews just before serving.
Large handful flat-leaf parsley leaves, roughly chopped
Grated zest 1 lemon
2 garlic cloves, chopped
3 tbsp extra-virgin olive oil
400g green beans, trimmed
Put the parsley, lemon zest, garlic and oil in a large serving bowl and stir well to combine.
Bring a large pan of water to the boil and tip in the beans. Cook for 3 minutes, or until just cooked but still with crunch.
Drain and toss into the dressing while still warm. Season with salt to taste and set aside. Serve at room temperature.
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