Ingredients

enough for 2

　　green beans – 7 ounces (200g)

　　a medium fennel bulb

　　small, hot salad leaves, such as arugula and watercress – 4 double handfuls

　　white bread – 2 thick slices

　　oil for frying the bread

　　

For the Dressing

tarragon vinegar – a tablespoon

　　Dijon mustard – a teaspoon

　　an egg yolk

　　olive oil – a scant 1/2 cup (100ml)

　　grated Parmesan – 3 tablespoons, plus a block of Parmesan for shaving

　　lemon juice – 2 teaspoons

　　

Step 1

Trim the beans and boil them in lightly salted water or steam them, until tender. Drain them under cold running water. Cut the fennel bulb in half and shred finely. Make the dressing by whisking the vinegar, mustard, and egg yolk together with a little salt and black pepper, then beating in the oil followed by the grated cheese. It should be thick and creamy. Squeeze in the lemon juice, stir, then set aside for a few minutes.

　　

Step 2

Put the salad leaves in a large bowl with the cooked beans and the fennel. Cut the bread into small squares and fry in shallow oil until golden on all sides. Drain the croutons on paper towels. Toss the leaves and beans lightly with the dressing. Pile the salad on to two plates and shave pieces of Parmesan over with a vegetable peeler. I usually do at least eight per salad, depending on my dexterity with the peeler. Tip the hot croutons over the salad and eat straightaway, while all is fresh and crunchy.

　　Tender