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Bean salad with egg

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Ingredients for 6 servings:

  • 750 g beans, green
  • salt and pepper
  • 3 eggs, hard-boiled
  • 3 tbsp vinegar (herbal)
  • 1 pinch(s) of sugar
  • 1 bunch parsley, finely chopped
  • 6 tbsp rapeseed oil
  • 1 small garlic clove(s), squeezed

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Trim and wash the beans, and cut them into bite-sized pieces. Boil them in salted water until almost tender. They should still be slightly firm to the bite. Drain. Halve the eggs. Remove the yolks and strain them through a sieve. Finely chop the egg whites. Whisk the egg yolks with the vinegar, spices, parsley, and oil to make a sauce. Mix the beans thoroughly with the sauce and let it marinate. Serve in a wide bowl and sprinkle with the egg whites at the very end.

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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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