July 20, 2016 by dgarnett2013
Green bean salad with roast chicken: Tender Volume 1 by Nigel Slater
- Roasted a chicken with olive oil and lemon
- Green beans
Put the chicken aside so it is not hot, just vaguely warm.
Cook the green beans in lightly salted water until cooked. Use a spoonful of the cooking water to thin the mayonnaise to the consistency of thick cream.
Drain the beans and toss them in the thinned mayonnaise.
Eat with a green salad.
Beans from allotment. Roses from the front garden.