blanched bean

and prosciutto bundles

  • 800g (1 lb 7 oz) green beans, trimmed
  • 8 slices prosciutto
  • micro or small herbs, optional, to serve

almond brown butter dressing

  • 60g (2 oz) unsalted butter
  • 2 tablespoons extra virgin olive oil
  • ¼ cup (35g/1 oz) slivered almonds
  • 2 tablespoons white balsamic or white wine vinegar
  • 2 teaspoons wholegrain mustard
  • sea salt and cracked black pepper
  1. Cook the beans in a large saucepan of boiling water for 1–2 minutes or until bright green and tender crisp. Drain, refresh under cold running water. Drain and divide into 8 even bundles. 
  2. Use a slice of prosciutto to wrap around the centre of a bundle of beans and scrunch at the top to secure. Repeat with remaining prosciutto slices and bean bundles. 
  3. To make the almond brown butter dressing, melt the butter in a frying pan over high heat until dark brown. Add the oil and almonds. Cook for 2 minutes or until almonds are toasted. Remove from heat and stir in vinegar, mustard, salt and pepper.  
  4. Place the bean bundles on a large serving platter. Drizzle the warm dressing over the bundles, scatter with the herbs and serve. Serves 8 

Photography: Chris Court

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