Andrew McConnell’s green bean salad with anchovy and mustard dressing

1.Using a mortar and pestle, crush garlic to a pulp. Add 6 anchovy fillets and pound to a smooth paste, then transfer paste to a bowl. Add vinegar, mustard and yolk and whisk well to form a thick paste. Slowly add oils while whisking to incorporate.

2.Bring a large saucepan of generously salted water to the boil. Plunge half the beans into water and cook until al dente. Remove beans with a spider or slotted spoon and plunge into a bowl of iced water. Repeat with remainder of beans. When beans are cold, remove from iced water and pat dry.

3.Place beans in a bowl, tear basil over, add radishes and 4 tbsp anchovy dressing. (Any leftover anchovy dressing will keep nicely in the fridge for a few days; it’s lovely smothered on just-cooked new potatoes or as a spread in a chicken or salad sandwich.) Toss salad with your hands until beans are well coated.

4.Lay salad on a serving plate. Cut remaining anchovy fillets in half lengthways, arrange over salad. To finish, dust beans with a generous amount of freshly ground black pepper.