Runner Bean Vinaigrette Recipe

Name: Runner Bean Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 eggs; 500 g runner beans, topped, tailed and halved lengthwise; 1 tablespoon olive oil; 3 ounces white bread, whizzed to rough crumbs (Use a good quality bread); 1 garlic clove, crushed; 1 bunch chives, snipped; 4 anchovy fillets, chopped; 4 tablespoons sunflower oil; 1 tablespoon extra virgin olive oil; 1 teaspoon English mustard

Servings: persons

2 eggs
500 g runner beans, topped, tailed and halved lengthwise
1 tablespoon olive oil
3 ounces white bread, whizzed to rough crumbs (Use a good quality bread)
1 garlic clove, crushed
1 bunch chives, snipped
4 anchovy fillets, chopped
4 tablespoons sunflower oil
1 tablespoon extra virgin olive oil
1 teaspoon English mustard

1
Put the eggs into a pan of cold water, bring to a boil, then simmer for 8 minutes.
2
Put the beans into a steamer or heatproof colander, cover and steam over the egg pan for 4 to 5 minutes or until just tender and very bright green.
3
Meanwhile, whisk the dressing ingredients together and season with salt and pepper.
4
Cool the eggs under cold water, then peel.
5
Heat a frying pan and add the olive oil.
6
When hot, tip in the bread crumbs and whole garlic clove.
7
Stir for about 3 minutes until toasted and golden, and just infused with the garlic.
8
Chop the eggs, chives and anchovies and mix together.
9
Toss the beans with the dressing while still warm, then scoop onto a serving dish.
10
Top with the anchovy mix and the crumbs, then spoon over any dressing left in the bowl.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 500 g runner beans, topped, tailed and halved lengthwise, 1 tablespoon olive oil, 3 ounces white bread, whizzed to rough crumbs (Use a good quality bread), and more.

Yes, Runner Bean Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Runner Bean Vinaigrette

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