Spinach & green bean salad
This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too
- Ready in 10 minutes
- Serves 8
- Easy
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 lemon, juice only
- 2 x 250g 250g packs fine green beans, stalk ends trimmed, blanched and refreshed and halved (see know-how, below)
- 180g bag baby leaf spinach salad
Learning to blanch
To blanch and refresh green beans, bring a pan of water to the boil. Fill a large bowl with very cold, ideally iced, water. Plunge the beans into the boiling water for 1-2 mins until just softened (blanching), drain with a slotted spoon and plunge straight into the cold water to stop the cooking process (refreshing). Now you'll have fab bright green, just-cooked beans.
Method
-
In a small bowl mix together the olive oil and lemon juice, and season with salt and freshly ground black pepper.
-
In a large serving bowl, mix together the beans and spinach. Toss the salad with the dressing and serve immediately.
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