Best thing I brought home from the London trip, the year Will and Kate got married. This was my favorite takeout item from the eponymous gourmet shop in Mayfair. I found the recipe online. It's a wonderful world we live in.
Ingredients
Green beans
1.6 Lbs (800 grams) trimmed French beans (haricort vert)
1/2 large red onion, chopped
1/4 cup capers
1/4 cup tarragon leaves, chopped
3/4 cup chopped chervil (I usually substitute parsley)
1 cup watercress (I double this)
Vinaigrette
3 small garlic cloves, crushed
2 tablespoons Dijon mustard
3 tablespoon cider vinegar
3/4 cup olive oil
Salt and pepper
Directions
For the vinaigrette; put the mustard, garlic and vinegar in a mix- ing bowl. Slowly add the olive oil while whisking, until you get a thick dressing. Taste and season.
Blanch the beans in boiling salted water for 4 minutes. Drain and refresh with ice water. Drain again and pat dry. Mix the beans with the vinaigrette and the rest of the ingredients, apart from the garden cress. Assemble an hour before serving.
Ingredients
Green beans
1.6 Lbs (800 grams) trimmed French beans (haricort vert)
1/2 large red onion, chopped
1/4 cup capers
1/4 cup tarragon leaves, chopped
3/4 cup chopped chervil (I usually substitute parsley)
1 cup watercress (I double this)
Vinaigrette
3 small garlic cloves, crushed
2 tablespoons Dijon mustard
3 tablespoon cider vinegar
3/4 cup olive oil
Salt and pepper
Directions
For the vinaigrette; put the mustard, garlic and vinegar in a mix- ing bowl. Slowly add the olive oil while whisking, until you get a thick dressing. Taste and season.
Blanch the beans in boiling salted water for 4 minutes. Drain and refresh with ice water. Drain again and pat dry. Mix the beans with the vinaigrette and the rest of the ingredients, apart from the garden cress. Assemble an hour before serving.