for 4 person

Salad

300 g	beans
½ tsp	salt
1	courgette, cut into strips approx. 5 cm long
3 stick	celery, thinly sliced
½	cucumber, halved lengthwise, sliced diagonally
100 g	Gruyère, cut into approx. 1 cm cubes
½ bunch	peppermint, finely chopped
½ bunch	flat-leaf parsley, finely chopped

Butter vinaigrette

4 tbsp	butter
1 ½ tbsp	white wine vinegar
1 bunch	chives, finely chopped
¼ tsp	salt
a little	pepper

How it's done

Salad

Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the beans, salt and cook over a medium heat, covered, for approx. 15 mins. until just soft. Add the courgette for the final 2 mins. Remove the vegetables, allow to cool, place the vegetables in a large bowl. Add the celery and all the other ingredients up to and including the parsley, mix well.

Butter vinaigrette

Heat the butter in a frying pan until it foams and smells slightly nutty. Place in a bowl and allow to cool slightly. Stir in the remaining ingredients, pour vinaigrette over the salad, serve immediately (see note).

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