Fresh Summer Bean & Tomato Salad

The right ingredients, in season, simply enhanced with the minimum of fuss makes for the most refreshing and delicious taste experiences. This delicious herb dressing invigorates Summer’s freshest produce. Silky and clean, it allows the crisp and fresh flavours of your ingredients to shine through.


4 eggs
200 g string or French green beans
4 ripe tomatoes
4 cloves of garlic
8 tbsp Collar of Gold, Irish Grown Rapeseed Oil
4 tablespoons white wine vinegar
1/2 tsp mustard
1/2 bunch of basil
50 g of shaved parmesan cheese
Ground black pepper

  1. Boil the eggs for 8 minutes, chill, peel and halve.
  2. Wash the beans and tomatoes. Trim and boil the beans in boiling salt water about 8 minutes until still crisp and then plunge into cold water to stop them cooking further and to ensure that they stay crisp. Slice the tomatoes, spread them in four salad serving bowls.
  3. Peel the garlic cloves and thinly slice. Mix with the Collar of Gold, Irish Grown Rapeseed Oil wine vinegar, salt, pepper and mustard.
  4. Peel the basil leaves and place them with the eggs and all of the salad ingredients in the bowls, sprinkle with the parmesan shavings and sprinkle the dressing over the salad.