Simple crunchy side salad

method

Trim the tops of your green beans, leaving the tails on. Blanch the beans in boiling, salted water for 3 to 4 minutes, then drain and leave them to one side to cool down. Meanwhile tear, wash and dry the leaves of your little Boston and romaine lettuce. Peel your cucumber and carrot. Cut the cucumber in half lengthways, and remove and discard the inner core. Finely slice the cucumber and carrot. Finely slice the celery heart lengthways.
To serve, mix all the ingredients together, add enough of your chosen dressing to coat and toss together, making sure that everything is dressed nicely.

serves: 2

ingredients

• a handful of slender green beans
• sea salt and freshly ground black pepper
• 1 little Boston lettuce
• 1 romaine lettuce
• 1⁄2 a cucumber
• 1 firm carrot
• 1 celery heart, yellow leaves reserved
• 1 handful of fresh flat-leaf parsley, leaves picked
• 1 x balsamic vinegar, lemon oil or creamy French dressing recipe