Green beans are a great, simple and easy-to-prepare salad ingredient. You can either use the slimline French beans, bobby beans, runners or a mixture of the three. Green beans and cold roast beef (see the following recipe) are a perfect summer combo and freshly grated horseradish adds a great kick.
250g green beans, topped and tailed
4 shallots, peeled and finely chopped
2-3tbsp freshly grated horseradish
For the dressing
1tbsp cider vinegar
4tbsp rapeseed oil
Salt and freshly ground black pepper
Cook the green beans in boiling salted water for 3-4 minutes until tender. Meanwhile simmer the shallots with the horseradish in the vinegar and the same amount of water until the liquid has reduced by half. Whisk in the oil and season. Toss the beans in the dressing and season again if necessary.