Whether for a light lunch or summer starter, this spinach and crispy bean salad makes for a light and healthy option for lunch or dinner.
Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
What You’ll Need
For the salad:
- 400g cooked green beans
- 40g toasted Almonds
- 50g pousse spinach
- 40g Parmesan shavings
For the dressing:
- 20g Dijon mustard
- 100ml veg oil
- 6 cloves raw garlic fine chopped
- 250g finely chopped shallot
- 50g soft brown sugar
- 200ml balsamic vinegar
- 150ml olive oil
- 150ml vegetable oil
- 1 tsp of chopped thyme
- 20 turns of milled black pepper
- 2g salt
What To Do
Dressing:
- Place a pan on to a low heat and then add the vegetable oil, shallots, garlic, thyme, salt and pepper
- Cook for 5-6 minutes until just soft, then add the balsamic vinegar and reduce by half
- Finish by adding the olive oil and take off the heat leaving it to cool
Salad:
- Cook the green beans at a max of 400g per cooking in 2 litres of boiling water with 12g salt per litre
- Cook for 2-3 minutes so they are left with a little crisp bite to them and then refresh in iced water, leaving for five minutes and drain and dry well
Assembly
- Place all the ingredients into the bowl and dress in the vinaigrette and season lightly
- Pile up in a neat stack inter layered with the Parmesan, pousse spinach, toasted almonds and top with more toasted almonds and parmesan
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