John Myers
Ingredients for 4 servings:
- 1 leek(s), approx. 200 g
- 600 g beans, white, thick, frozen
- 1 tsp caraway seeds, whole
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 2 cloves garlic
- 2 sprigs parsley, flat
- 1 tsp sea salt
- 1 pinch of ground pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
vegetarian
Clean and wash the leek and cut it into rings about 1/2 cm thick. Bring salted water to a boil, add the frozen beans, and bring to a boil. Add the leek rings and caraway seeds and cook everything for about 8 minutes. Drain the vegetables in a sieve. For the vinaigrette, combine the vinegar, salt, and pepper, gradually whisking in the oil. Peel the garlic cloves, finely dice them, and add them. Wash the parsley and shake dry, pluck the leaves from the stems, and stir them into the dressing. This salad is quick to prepare, but it only tastes best once it’s been left to marinate for a while. That’s why I prepare the bean salad the night before and cover it and refrigerate it. Served with whole-grain bread, you have a quick lunch ready the next day.
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