Ingredients
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Pinch of salt
- 3 tablespoons olive oil
- 1 minced shallot (can use a torpedo onion instead)
- 2 tablespoons capers
- A handful of parsley and celery leaves
- Black pepper to taste
- 3/4lb stemmed and halved green beans
- A few stalks of celery thinly sliced
Directions
Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, a pinch of salt and 3 tablespoons olive oil in a bowl. Add 1 minced shallot, 2 tablespoons capers, a handful each of chopped parsley and celery leaves, and a pinch of pepper. Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a few thinly sliced celery ribs.