Green Bean Salad with Mustard Dressing
Green Bean Salad with Mustard Dressing
Get this quick and easy salad recipe from Gordon Ramsay's Ultimate Cookery Course.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 25 minutes
  • Cooking Time 15 minutes
  • Yield 6 - 8 servings
  • 1 kilogram Green beans, topped and tailed
  • 200 grams flaked Almonds
  • Sea salt and freshly ground Black pepper
  • For the dressing
  • 2 small heads of Garlic
  • 3 tablespoons White wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons runny Honey
  • 150 millilitres Olive oil
  1. Preheat the oven to 180°C/Gas 4
  2. Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool
  3. Meanwhile, blanch the green beans by plunging them in plenty of boiling salted water for 1½ minutes until their rawness has been removed but they are still crunchy. Refresh immediately under cold running water, then drain and leave to one side
  4. Lightly toast the almonds in a medium-hot dry frying pan for 2–3 minutes until golden. Leave to cool
  5. Mix together the cooled beans and almonds with a little seasoning
  6. Remove the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed
  7. Dress the green beans, toss to coat well and serve

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