Summary

Ingredients

• 800 g beans, reen
• 5 large tomato (s)
• 1 onion (s), white
• 5 slices ciabatta or baguette bread
• 3 egg (s)
• 3 cloves garlic
• 200 ml cucumber liquid (use herbs in the stock)
• 1 tablespoon mustard, medium hot
• 250 ml olive oil
• sugar
• salt and pepper

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Instructions

1. Clean the green beans as usual and blanch them in salted water. Refrigerate. Score the tomato and soak it in hot water until the skin comes off. Quarter tomatoes, from
2. Free the inside and halve or quarter the quarters again. Chill the tomatoes.
3. Cut the onion into fine strips and cut the strips in half.
4. Boil the eggs hard, cut them in half, separate the yolks and whites from each other.
5. In a pan, warm up the olive oil with the squeezed garlic, salt and pepper. Roughly cut the bread and fry it until golden brown.
6. Whisk mustard, cucumber stock, sugar, salt and pepper with the hand mixer. Add the oil, 1 pressed garlic clove and the egg yolks and stir with the mixer until the dressing has a creamy, firm consistency. Season with salt and pepper.
7. Cut the egg whites into fine strips and mix well with the beans, tomatoes and onions. (other salads are also suitable for this)
8. Possibly also prepare with prawns or turkey breast as a main course!
9. Pour the dressing generously over the salad and garnish with toasted bread.