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A salad of green beans, white anchovies & a variety of tomatoes with a tangy mustard dressing



  • Cook the beans in plenty of lightly salted simmering water. Drain well.
  • At the same time, whisk the mustard with the garlic to thicken it a little. Then add enough oil, little by little, continually whisking to reach a dressing consistency.
  • Add the vinegar and whisk well.
  • Scatter the tomatoes on a large plate (or individual ones) and arrange the beans on top. Then generously sprinkle with the dressing and drape the anchovies over the top.




  • 40 small beanettes (tiny green beans), tailed
  • sea salt & freshly ground pepper
  • 1 heaped tbsp Dijon mustard
  • 1 large garlic clove, crushed
  • 1+ cups vegetable oil
  • a little slurp of red wine vinegar
  • various tomatoes, cut in slices
  • 8-12 white anchovies


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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