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Bean salad with mustard vinaigrette

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Ingredients for 4 servings:

  • 250 g beans, green, cleaned
  • salt water
  • 2 small shallots, very finely chopped
  • 1 tsp Dijon mustard
  • 1 handful of mixed herbs (e.g. parsley, chervil, tarragon, savory)
  • 1 tbsp white wine vinegar
  • 5 tbsp extra virgin olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

my favorite bean salad

First, mix the dressing. Whisk the mustard, vinegar, and oil together using a hand blender or a blender. Then add the herbs and diced shallots and season to taste. Cook the trimmed beans in boiling water with plenty of salt for about 5 minutes. Drain, rinse, and immediately toss with the marinade while still hot. Allow to cool, stirring gently every now and then. Season to taste if necessary. Tip: Frozen 8-herb mix is ​​ideal for herbs. However, since these herbs are very economical, about 1 tablespoon is perfectly sufficient.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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