Mark Hix recipe: Green bean and anchovy salad

Serves 4-6

Simple and tasty: Green bean and anchovy salad (Jason Lowe)

This is a great simple and tasty salad, which can be served as a full dish, as a starter, or as part of a buffet.

You can use a single variety or colour of bean, or a mixture – up to you.

250-300g green beans, trimmed
4 small or 2 large shallots, peeled, halved and finely chopped
1x 60-100g can or jar of anchovies in olive oil, drained and the oil reserved
Salt and freshly ground black pepper

For the dressing

1.5tbsp white wine or cider vinegar
2tsp Dijon mustard
2tbsp vegetable or corn oil
The oil from the drained anchovies
1tbsp olive oil

Cook the beans in boiling salted water for 2-4 minutes, until tender, then drain. Meanwhile, chop the anchovies finely and whisk together with all of the other ingredients; season. Toss the dressing with the beans and serve.

If you are travelling or having a picnic, then just put the dressing in a bottle and dress the beans at your leisure.