Ingredients
| 500g/1lb green beans, tops trimmed | |
| BUTTERMILK DRESSING | |
| ½ cup buttermilk (see Note) | |
| 2 tablespoons lemon juice | |
| 1 tablespoon extra virgin olive oil | |
| 1 tablespoon finely chopped tarragon leaves | |
| 2 teaspoons Dijon mustard | |
| ½ teaspoon flaky sea salt | |
| freshly ground black pepper, to taste |
These beans go incredibly well with roast chicken, lamb, salmon, potatoes, jammy eggs, the list goes on. Tarragon brings such a lovely freshness of flavour to these beans, but you could also use dill or parsley.
View the recipe collection here
Instructions
| 1. | Bring a large pot of water to the boil. |
| 2. | Boil the beans for 3 minutes, then transfer to a bowl of iced water to refresh. |
| 3. | While the beans are cooling, make the dressing. |
| 4. | Whisk all the ingredients in a small bowl to combine. |
| 5. | Drain and dry the beans, then transfer to a serving dish and spoon over the dressing. |
| 6. | NOTE To make your own buttermilk, mix ½ cup whole milk with 1½ teaspoons lemon juice, and leave to sit for 5 minutes. The mixture will become curdled and tangy to taste. Prepared this way, buttermilk will keep for a week in a sealed jar in the fridge. |
This is an edited extract
from Summer at Home
by Annabel & Rose
Langbein, published by
Annabel Langbein Media,
$24.99. Photography
Rose Langbein, Ted
Hewetson, Hamish
Jackson-Mee. Purchase at
langbein.com/products/
summer-at-home