French Bean Salad

A vegetable based starter is an excellent way of contributing to the recommended five-a-day for fruit and vegetables. I first thought about a simple french bean (haricot verts) salad as a starter after witnessing two rather slim Parisian ladies 'tucking' into this at lunchtime. I felt quite satisfied as I was eating the same thing, then noticed that along with sipping mineral water they went on to eat another plate of this salad for main course. Needless to say I was not eating or drinking the same as them at this stage!

Category:  Starters & Salads Vegetarian Accompaniments  - 


For 4 people


  • 200 g French beans (haricot Verts)
  • 2 tbs vinaigrette
  • salt & freshly milled black pepper
  • 1 shallot, very finely chopped
  • zest of 1 lemon, finely chopped
  • 2 tbs chopped parsley

French Bean Salad Directions

  1. Wash, top and tail the beans - It is not always necessary with very fine beans, but this is preference. Steam or boil in a small amount of water until al denté - cooked but with a bite remaining. Immediately plunge the beans into iced water - To stop further cooking and protect their vivid green colour.  Drain then pat dry on kitchen paper.
  2. Toss the beans in vinaigrette and season. Chill until required. Arrange on serving plates and garnish with the chopped shallot, lemon zest and parsley.