Recipe for 4 people, perfect for lunch or dinner.
Time needed: 20 minutes (10 minutes for preparation and cooking each).
Ingredients required:
– 3 tablespoons of finest extra virgin olive oil
– 1 tablespoon of white wine vinegar
– ½ tablespoon of dijon mustard
– A pinch of sea salt
– A sprinkle of black pepper
– 4 focaccia slices
– 2 tablespoons of vegetable oil
– 2 crushed garlic cloves
– 150 grams of green beans, trimmed
– 100 grams of sundried tomatoes
– 50 grams of kalamata olives, half-sliced
– Fresh sprigs of dill for garnishing
– 1 tin or jar of anchovies
– Fresh mint leaves
Instructions:
1. Start with the French vinaigrette. Combine the olive oil, vinegar, Dijon mustard, with a hint of salt and pepper in a bowl. Whisk this with a hand whisk and leave it.
2. Fill a medium-sized pot with boiling water. Add in the green beans and allow them to blanch for a minute. Strain and put under cold water before putting them aside.
3. Heat the vegetable oil and crushed garlic in a nonstick frying pan. Allow the garlic to cook for a minute and ensure it infuses the oil. Place the sliced focaccia in the pan, facedown, and allow it to caramelize in the oil for a couple of minutes until it has a golden-brown effect. Flip the bread and cook for a further minute. Take out of the pan and set aside.
4. Cut the blanched green beans and add to a bowl. Include the sundried tomatoes, olives, and a sprinkling of dill. Combine some vinaigrette with these ingredients and stir until it’s coated evenly.
5. For final assembly, spoon some of the green beans, olives and sundried tomatoes dressed in vinaigrette on to the toasted focaccia. Layer some anchovies on top, and finish by garnishing with a few more dill sprigs and fresh mint leaves.