Green bean salad with roasted peppers and mayonnaise

Ingredients

For the green beans

• 1 kg green beans
• 2000 ml water
• 1 teaspoon salt

For the peppers

• 3 kapia peppers
• 1/2 teaspoon salt

For the mayonnaise

• 1 large head (50 g) garlic
• 1/2 teaspoon salt
• 1 egg yolk
• 1 teaspoon classic mustard
• 250 ml oil
• 15 ml lemon juice
• 1/2 teaspoon ground pepper

For the salad

• 15 g fresh dill
• 1/2 teaspoon salt

Preparation

1. Bring 2000 ml water and 1 teaspoon salt to a boil. Wash the green beans, trim the ends and add them to the water once it’s boiling. Cook for 15-20 minutes, until tender and ready to eat. 2. Grill the kapia peppers over a flame for about 15 minutes, turning them until their skins blacken and split. Sprinkle them with 1/2 teaspoon salt and leave for 5 minutes. 3. Drain the green beans and leave them to cool for 20 minutes. Peel the peppers under cold running water, then put them in a sieve to drain. 4. Peel and crush the garlic. Add 1/2 teaspoon salt, the egg yolk and mustard, then mix, pouring in the oil a little at a time and adding the lemon juice. Stop when the mayonnaise reaches the consistency you want, then add the pepper. 5. Finely chop the green beans, peppers and dill, then combine them. Fold in the mayonnaise and season the salad with another 1/2 teaspoon salt, if needed.