This wax bean salad is a great way to showcase the season’s best veggies. Their colors make the salad look bright and delicious. It’s important to steam the vegetables separately as they all cook at different speeds.
1. Sprinkle the beans and carrots with a little sea salt and steam in separate batches until each are just ‘al dente’, about 3 minutes each. Run cold water over them to stop them cooking. Dry and set aside.
2. In a bowl, make the dressing by whisking the mustard, lemon juice, salt, and sugar. Gradually beat in the oil. Taste for seasoning. Add water if needed. Stir the basil leaves into the dressing.
3. Toss the beans with the dressing.
4. In a large salad bowl, lay the shredded lettuce, and pile the dressed beans in the middle. When you are ready to serve, toss the whole salad together.
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