French Green Bean Salad with White Peach
A fresh green bean salad with white peach, basil, almonds and a light vinaigrette. Inspired by Alain Passard, but served cold for summer lunches, picnics and BBQs.
Ingredients
For the salad
- 600 g (18oz) green beans extra fine
- 1 ripe white peach sliced finely (at room temperature)
- 20 fresh basil leaves torn or finely sliced
- 2 tablespoon slivered almonds unsalted, lightly toasted
- ¼ tsp bicarbonate of soda (baking soda)
For the simple vinaigrette
- 3 tablespoon olive oil extra virgin
- 1 tablespoon white wine vinegar (or white balsamic vinegar)
- 1 small shallot finely chopped (or spring onion)
- ¼ teaspoon salt (fleur de sel) or Maldon flakes, Celtic sea salt
- freshly ground black pepper
Instructions
- Cook the beans. Trim the green beans and simmer in about 500–600ml water for 5 minutes, or 8–10 minutes if thicker. Add baking soda or salt near the end, then drain well.
- Make the vinaigrette. Whisk the olive oil with the white wine vinegar or white balsamic. Add the finely chopped shallot, salt and pepper.
- Dress the beans. Toss the cooled green beans with the vinaigrette, basil and almonds.
- Add the peach. Slice the white peach thinly and add just before serving so it doesn't bruise.
Notes
To Serve: serve at room temperature or chilled.
White peach: Use ripe white peach, not yellow peach for a delicate floral flavour.
Make ahead: Dress the beans 2-3 hours ahead, but add the peach just before serving.
Frozen beans: Frozen green beans work well; cook from frozen until just tender, then drain well.
Optional: Macerate strawberry tops in white balsamic for 2-3 hours and use the strained vinegar in the dressing.
Nutrition
Calories: 253kcalCarbohydrates: 22gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 305mgPotassium: 570mgFiber: 7gSugar: 12gVitamin A: 1684IUVitamin C: 28mgCalcium: 102mgIron: 3mg
Tried this recipe?Let us know how it was!