My recipe for mustardy green beans nods to a classic French green-bean salad, but has a few welcome additions, said Ben Lippett. The pro move here is to add crème fraîche to the dressing: the dairy cuts the sharpness of the vinaigrette beautifully, rounds out the tarragon flavour, and gives everything a punch of lactic acidity.

Ingredients (serves 4)

400g mixed long beans; green, yellow, runner or piattoni

50g toasted hazelnuts

4 spring onions

20g dill

250g cooked beluga or puy lentils

zest of 1 lemon

60g manchego cheese

25g Dijon mustard

20g wholegrain mustard

35ml white-wine vinegar

25ml olive oil

25ml neutral oil

5-10g fresh tarragon

50-80g full-fat crème fraîche

fine sea salt

black pepper

Method

Start by making the dressing. Put the mustards and vinegar in a bowl alo

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