Serves 6 to 8
750g (26oz) long green beans
1 cup parsley leaves, to garnish
1 cup cress microgreens, to garnish
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 cup buttermilk
1 ½ tbsp wholegrain mustard
½ cup sour cream
Top and tail beans. Bring a pot of water to the boil. In batches, quickly blanch the beans for 1 minute, then remove and refresh in icy cold water.
When cold, remove and allow to drain.
Mix together all the dressing ingredients in a small bowl or glass jar with a lid. Drizzle the dressing over the salad just before serving.
Serve garnished with parsley and cress microgreens.