Green bean salad with French dressing

Ingredients for 4 servings:

• Sea salt
• 4 handfuls of beans, tender green beans, only the stem ends removed
• 2 tsp, heaped mustard, Dijon-
• 2 tbsp vinegar (white wine vinegar)
• 7 tbsp olive oil
• Pepper, freshly ground black
• 1 m.-large shallot(s), peeled and finely chopped
• 1 tbsp capers, pickled
• 1 half garlic clove(s), peeled and finely grated
• 1 handful of chervil, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring a little water to a boil in a pot, add salt, add the beans, cover, and simmer vigorously for at least 4-5 minutes. This method retains most of the nutrients. Meanwhile, combine the mustard and vinegar in a small bowl and, stirring constantly, pour in the olive oil to create a spicy French dressing. Season gently with salt and pepper, then stir in the shallot, capers (if desired), and garlic. The beans are perfect when they have completely retained their shape but are already nice and soft to the bite. Drain the beans in a sieve and toss with the dressing immediately; hot, steaming beans can absorb much more of the salad dressing than cooled ones. The salad should be served warm, as cold reduces its flavor. Sprinkle with chervil, if desired. Suitable as a side dish or as a starter.