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Ingredients
250 g green bean
1 small shallots
4 servings balsamic vinaigrette salad dressing
Equipment
bowl
Directions
Can be made earlier in the day. Snip off the tops, but not the curly tails (they look better rustic-style), from the green beans. Boil in salted water for 3 mins until just tender. Get a bowl of iced water ready.
Drain the beans and plunge into the water for 3 mins, then drain well and tip out onto a plate. Finely chop the shallot, scatter over the beans and sprinkle with some vinaigrette. Set aside to cool.
