I refuse to buy French beans brought in from Kenya or South America but when they are in season in Europe I love to incorporate then into salads or sauté them in garlic oil. They remind me a lot of trips to Paris where the beans are always tiny and tender. This salad feels very French. You could add black olives or capers for a salty bite.
Preparation time and cooking time 10 minutes
Makes a large bowl
150g of French beans topped and tailed
Half a romaine lettuce
Two handfuls of toasted walnuts
Salt and pepper to taste
Blanch the beans in boiling water for five minutes and then refresh in cold water so that they keep their colour. Shred the lettuce coarsely and place into the bottom of a large salad bowl. Throw the whole beans on top and scatter the coarsely chopped nuts over the salad. Pour over a tablespoon of balsamic dressing and season to taste.