500g fine green beans
1 shallot, very finely sliced
1 clove garlic, sliced paper thin
½ cup classic vinaigrette
NOMU Sea Salt and NOMU Black Pepper
A handful of fresh mint
Place the finely sliced shallot, garlic and vinaigrette in a bowl and leave for 15 minutes to infuse the vinaigrette and soften the onion and garlic.
Trim the stalks of the beans and blanch in boiling salted water for 2-3 minutes. Drain and plunge immediately into ice-cold water to refresh. (Note: You can throw in a tray or two of ice cubes to ensure the beans stay bright green and crunchy. Once cooled, drain well, pat dry and add to the infused vinaigrette.
Season well with salt and pepper before adding the mint and tossing well to ensure everything is thoroughly coated. Place on a beautiful platter and serve immediately.
Tip: Add a handful of toasted flaked/slivered almonds for a bit of crunch.
500g fine green beans
1 shallot, very finely sliced
1 clove garlic, sliced paper thin
½ cup classic vinaigrette
NOMU Sea Salt and NOMU Black Pepper
A handful of fresh mint
Place the finely sliced shallot, garlic and vinaigrette in a bowl and leave for 15 minutes to infuse the vinaigrette and soften the onion and garlic.
Trim the stalks of the beans and blanch in boiling salted water for 2-3 minutes. Drain and plunge immediately into ice-cold water to refresh. (Note: You can throw in a tray or two of ice cubes to ensure the beans stay bright green and crunchy. Once cooled, drain well, pat dry and add to the infused vinaigrette.
Season well with salt and pepper before adding the mint and tossing well to ensure everything is thoroughly coated. Place on a beautiful platter and serve immediately.
Tip: Add a handful of toasted flaked/slivered almonds for a bit of crunch.
500g fine green beans
1 shallot, very finely sliced
1 clove garlic, sliced paper thin
½ cup classic vinaigrette
NOMU Sea Salt and NOMU Black Pepper
A handful of fresh mint
Place the finely sliced shallot, garlic and vinaigrette in a bowl and leave for 15 minutes to infuse the vinaigrette and soften the onion and garlic.
Trim the stalks of the beans and blanch in boiling salted water for 2-3 minutes. Drain and plunge immediately into ice-cold water to refresh. (Note: You can throw in a tray or two of ice cubes to ensure the beans stay bright green and crunchy. Once cooled, drain well, pat dry and add to the infused vinaigrette.
Season well with salt and pepper before adding the mint and tossing well to ensure everything is thoroughly coated. Place on a beautiful platter and serve immediately.
Tip: Add a handful of toasted flaked/slivered almonds for a bit of crunch.
500g fine green beans
1 shallot, very finely sliced
1 clove garlic, sliced paper thin
½ cup classic vinaigrette
NOMU Sea Salt and NOMU Black Pepper
A handful of fresh mint
Place the finely sliced shallot, garlic and vinaigrette in a bowl and leave for 15 minutes to infuse the vinaigrette and soften the onion and garlic.
Trim the stalks of the beans and blanch in boiling salted water for 2-3 minutes. Drain and plunge immediately into ice-cold water to refresh. (Note: You can throw in a tray or two of ice cubes to ensure the beans stay bright green and crunchy. Once cooled, drain well, pat dry and add to the infused vinaigrette.
Season well with salt and pepper before adding the mint and tossing well to ensure everything is thoroughly coated. Place on a beautiful platter and serve immediately.
Tip: Add a handful of toasted flaked/slivered almonds for a bit of crunch.
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