Dijon-dressed green beans from On the Side: A Sourcebook of Inspiring Side Dishes (page 64) by Ed Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sherry cherry tomatoes; Grilled green tomatoes with oregano and chilli; Shaved fennel with tarragon; Za'atar mushrooms with curd; New potatoes with pickled samphire and sorrel; Celeriac baked in a salt and thyme crust; Seeded rye and honey soda bread; Butter beans with courgettes and tapenade; Red rice with beetroot, feta and wild oregano

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on July 15, 2018

    Very simple, very delicious. The trick is to cook the beans just right and the recipe gives very detailed description. I think the dressing could be versatile.

  • Foodycat on February 25, 2018

    I've made a similar dish from one of the River Cafe books for years, but this is better - more balanced. We had it with roast chicken.

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