Antipasto:
French Bean And Parmesan Salad
From Nigel Slater
Serves 2
French Beans, 200g
Fennel Bulb, 1
Hot Salad Leaves such as Watercress or Rocket, 4 handfuls
Thick Slices of White Bread, 2
Tarragon Vinegar, 1tbsp
Dijon Mustard, 1tsp
Egg Yolk, 1
Extra Virgin Olive Oil, 100ml
Grated Parmesan, 3tbsp
Lemon Juice, 2tsp
Block Parmesan for shaving
Top and tail the beans and boil them in lightly salted water for 5 minutes till tender. Drain them under cold water. Cut the fennel in half and shred finely.
Make the dressing by whisking the vinegar, mustard and egg yolk together with a little salt and pepper then beating in the oil and then the cheese. It should be thick and creamy. Squeeze in the lemon juice, stir and then set aside for a few minutes.
Cut the bread into small squares and fry in shallow oil until golden on all sides. Drain on kitchen paper. Put the leaves, beans and fennel in a bowl and toss with the dressing. Pile the salad on 2 plates and shave pieces of Parmesan over it. Tip the hot croutons over the salad and eat straightaway while all is fresh and crunchy.