Good salad. Make it. Could add crispy bacon and/or croutons if you need help getting the green stuff past your mouth’s vegetable defences.

GREEN BEAN SALAD WITH ONION VINAIGRETTE

(serves 4 – 6 as a part of a banquette)

300 g green beans, trimmed and cut into 2 cm (1 in) pieces
1 baby cos lettuce, leaves separated
Onion vinaigrette (recipe follows)

Blanch beans in boiling water for 3 minutes.
Strain and refresh under cold water to stop the cooking process.
Whack beans and lettuce into a mixing bowl, dress with a few tablespoons of freshly shaken vinaigrette and serve on the side of something delicious that you made.

ONION VINAIGRETTE

½ brown onion, finely diced
¼ cup red wine vinegar
½ cup vegetable oil
¼ cup extra virgin olive oil
Salt and pepper to season

Heat a small saucepan over low flame.
Add onion, oils and a good pinch of salt and pepper.
Allow to simmer very gently – just ticking over – for 15 minutes or until onion is soft but not brown.
Once onion is soft remove from heat and allow to cool for 10 minutes.
Transfer to a jar with lid and add vinegar.
Shake vigorously to get the vinaigrette party stated. Yes, that is how to get a vinaigrette party started.
Check seasoning and adjust if necessary.
Shake again before use (remember that’s how to get the vinaigrette party started).
Remaining dressing will last for 4 weeks or so in the fridge.
Shake well before use.