A picnic recipe from Mark Hix: Green bean and shallot salad with horseradish

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 are a perfect summer combo and freshly grated horseradish adds a great kick.

Recipe for Green bean and shallot salad with horseradish

Serves 4-6

Ingredients

250g green beans, topped and tailed

4 shallots, peeled and finely chopped

2-3tbsp grated horseradish

For the dressing

1tbsp cider vinegar

4tbsp rapeseed oil

Salt and freshly ground black pepper

Method

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.

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