Potato and bean salad with chanterelles

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 2 bay leaves
• 1 tbsp caraway seeds
• salt and pepper
• 150 g onion(s)
• 10 tbsp olive oil
• 250 ml vegetable stock or chicken stock
• 2 tbsp mustard, sweet
• 60 ml white wine vinegar
• 400 g green beans
• 1 tbsp flour for cleaning the chanterelles
• 400 g chanterelles
• 150 g bacon, streaky
• 150 g cherry tomatoes
• 5 stalks of thyme
• 10 stalks of parsley, flat
• 1 pinch(s) of sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 20 minutes

Wash the potatoes thoroughly. Cover and cook in salted water with the bay leaves and caraway seeds for 25-30 minutes, depending on the size. Caraway seeds enhance the earthy flavor of the potatoes, while the bay leaves give them a wonderful aroma. Finely dice the onions and sauté in 2 tablespoons of olive oil until translucent. Deglaze with vinegar. Whisk in the stock to help the fat and liquid combine to form an emulsion. Season with salt, pepper, and mustard. Drain the potatoes and let them steam off. Peel while still warm and slice directly into the marinade. Slice a few potatoes very thinly. They will break down when mixed and give the salad a good binding. Let it marinate, covered, for at least 2-3 hours. Trim the beans and halve them diagonally. Blanch in boiling salted water for 6 minutes. Then refresh in iced water, drain in a sieve, and add to the salad. Trim the chanterelles. The best way to do this is to dissolve the flour in a bowl of water and briefly toss the mushrooms in it. Sand, dirt, and anything else you don’t want to eat will stick to the flour and water, leaving the chanterelles sparkling clean. Then rinse them briefly and let them dry on kitchen paper. Finely dice the bacon and fry it in a pan with 1 tablespoon of olive oil over medium heat. Remove the bacon from the pan and drain it on kitchen paper. Add 1 tablespoon of olive oil to the bacon fat and heat it up. Fry the chanterelles over high heat for 5 minutes. Halve the tomatoes and add them shortly before the end of the cooking time, then fry for 1 minute. Season with salt and pepper. Pick off the thyme and parsley leaves and roughly chop them. Add the chanterelles, tomatoes, bacon, remaining olive oil, and chopped herbs to the salad and fold in. Season to taste with salt, pepper, and a pinch of sugar. Note: Vegetarians can simply omit the bacon. Per serving: Approx. 570 kcal.