Green Bean Salad
½ white or red onion
1 ounces runner beans or other green beans
2 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
Salt and freshly ground black pepper
Slice the onion in half and then into thin semicircles. Soak in a bowl of cold water for 10 minutes to remove some sharpness. Drain.
Meanwhile, cook the beans in salted, simmering water for about 10 minutes or until tender. Drain. Toss with the onion, olive oil and vinegar. Season to taste and serve at room temperature.
Serves four.
“Wild Rosemary & Lemon Cake” by Katie and Giancarlo Caldesi (Hardie Grant Books, 2013)
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