French bean salad with horseradish
Fransk bönsallad med pepparrot
Swedes often serve salads with hot food, much more often than we do in the UK. This one is really easy to prepare and is something I like to make when I’ve got lots of French beans in the garden. The addition of horseradish mustard gives it a little bit of kick without being overpowering.
I also like to serve it at a crayfish party. It provides a bit of variety and coincides with the time when French beans are plentiful.
I buy the horseradish mustard from Fitz on Borough Market in London, but if you can’t get it you can replace it with another mustard such as a whole grain Dijon and add some grated horseradish or horseradish sauce. John Duxbury
• Be sure to refresh the beans in cold water as this will intensify the colour.
• Try replacing the parsley with coriander (cilantro).
|250 g||(8 oz)||French beans|
|1||spring onion, finely chopped|
|1½ tbsp||horseradish mustard|
|1 tbsp||lemon juice (about half a small lemon's worth)|
|1 tbsp||apple cider vinegar (or white wine vinegar)|
|1½ tbsp||olive oil|
|salt and freshly ground black pepper|
|2 tbsp||fresh parsley, finely chopped|
1. Top and tail the beans.
2. Plunge them into lightly salted boiling water and simmer for 2 minutes.
3. Quickly drain and then immediately refresh in ice cold water.
4. When the beans are cold, leave them to drain and then pat them dry.
5. Combine the mustard, lemon juice, vinegar, oil, salt and pepper in a bowl, whisking for about 30 seconds until well blended.
6. Put the beans in a bowl, pour the dressing over and add half the parsley. Mix with your hands to ensure that all the beans are thoroughly coated.
7. Transfer the beans to a serving dish and add the rest of the parsley as a garnish.
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