Green Bean and Celery Salad


  • 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


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.