GREEN BEAN SALAD WITH DRIED CRANBERRIES
Prepare all ingredients for this salad the day ahead and just toss everything together before you are ready to serve.
100ml (1/2 cup + 1 tbsp) fresh orange juice
100g (3/4 cup) dried cranberries*
45ml (3 tbsp) sherry vinegar
2 tbsp Dijon mustard
3/4 tsp flaky sea salt
125 ml (1/2 cup) walnut oil
600g green beans (prepared)
additional flaky sea salt and freshly ground black pepper (to season if required)
- In a small pot over a medium heat place orange juice and heat till warm. Remove from heat and add cranberries and macerate for approximately 5-10 minutes. Drain cranberries reserving 2 tsp liquid.
- Into a small bowl place vinegar, mustard and salt and whisk together. Slowly drizzle walnut oil into bowl, whisking constantly till mixture is emulsified. Add the reserved orange/cranberry liquid. Set aside.
- To a pot of boiling lightly salted water add beans and cook till al dente. Drain immediately and immerse in iced water so the cooking is arrested and the colour remains bright green. Remove beans and pat dry. Place in large bowl.
- Add cranberries and dressing to beans and gently toss together.
- Season to taste.