Cold green bean salad with vinaigrette

Trim the stalk end of the beans, pulling away any fibre if they are very fresh; trimming the other end is optional.

In a small jar, put a pinch of salt and pepper, two spoons of red wine vinegar, about half a teaspoon of chopped garlic and a teaspoon to a teaspoon and a half of chopped shallots; shake to dissolve the salt in the vinegar.

Add five spoons of olive oil (six is usual, but olive oil is strong) and shake again.

Bring plenty of water with about a teaspoon of rock salt to the boil, add the beans and cook 15 to 20 minutes until properly cooked; 20 is safest.

Drain in a sieve and rinse under very cold water until cold.

Cut the beans in half if wished, pour the dressing over and toss.