When making a vegetable salad, the most important point to consider is that the ingredients should be the freshest and finest you can find. This may be an obvious stipulation, yet it is surprising how often it is not adhered to. This makes a delicious accompaniment to fresh fish.

Serves 4

1 tbsp smooth dijon mustard
1 tsp red wine vinegar
½ garlic clove, peeled and well crushed
Pepper
12 anchovy fillets
150ml peanut oil
150ml extra-virgin olive oil, plus extra to serve
400g-500g extra-fine french green beans, topped and tailed
1 large shallot, peeled and finely chopped

First, make the dressing. Blend the mustard, vinegar, garlic, pepper and four of the anchovy fillets with 4 tbsp warm water in a liquidiser until smooth. With the motor still running, add the peanut and extra-virgin olive oils in a thin stream until the dressing is homogeneous and creamy. If it is too thick, thin with a little more warm water.

Fill a large pan with salted water and bring to a rolling boil. Drop in the beans and cook briskly for 3-4 minutes until tender. Drain, then immediately refresh under cold running water. Drain again and pat dry with a tea towel.

Divide the beans between four plates and loosely arrange into piles. Spoon over the dressing, sprinkle over the shallot and decorate with the remaining anchovies. Trickle over a little more olive oil and serve.

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