Garnish with croutons and the Parmesan rinds, finely sliced with a speed-peeler, if you like. Boil the beans in a pan of boiling, salted water for 3 minutes, then drain and pinch the skins off any larger beans. 1 stick of celery, (60g) ½ a carrot, (60g) 120 g radicchio; 10 g fresh basil ; 1½ x 400g tin of beans, such as borlotti or kidney; 1 tablespoon chopped onion; 130 ml extra virgin olive oil; 80 ml white wine vinegar; 75 g Parmesan rinds, (about 3) 100 g stale bread; Method. This salad also works well as a light soup: just add more broth until it’s a consistency you like. Toast the almonds in a dry grill pan on medium heat until lightly golden, tossing regularly, then remove and finely slice. Ingredients. Stir in the olive oil and vinegar, then season and leave to rest for 2 hours at room temperature. A healthy lunch idea - enjoy this green bean salad with lightly steamed beans, toasted almonds and sliced shallot tossed in a tangy dijon mustard dressing. French Bean Salad | Vegetables Recipes | Jamie Oliver Recipes https://www.jamieoliver.com/recipes/category/books/jamies-italy https://www.jamieoliver.com/recipes/vegetable-recipes/italian-spring-bean-salad This is a perfect side salad to any grilled meat or take it to a summer pot luck! Trim the celery, peel and trim the carrot, then cut, along with the radicchio, into 5mm cubes. https://www.bbcgoodfood.com/recipes/italian-bean-olive-salad https://www.jamieoliver.com/.../panzanella-tuscan-tomato-bread-salad My three bean salad recipe is a colorful combo of beans in a tangy and sweet marinade that makes it one of the most awesome barbecue side dishes!. I’m way more in love with all sorts of beans now than when I was a kid. Our recipe of the week comes from the one and only, Jamie Oliver! Meanwhile, place the Parmesan rinds in a pot with 1.5 litres of cold water and cook slowly over a low–medium for 1 hour. 1. 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