Bean Salad with Mustard Vinaigrette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g beans, reen, weihed cleaned
- Salt water
- 2 small shallot (s), very finely chopped
- 1 teaspoon Dijon mustard
- 1 handful herbs, mixed (e.g. parsley, chervil, tarragon, savory)
- 1 tablespoon white wine vinegar
- 5 tablespoon olive oil, extra virgin
Print Recipe
Pin Recipe Instructions
- First mix the dressing. Beat the mustard, vinegar and oil with a magic wand or a blender. Then add the herbs and shallot cubes and season to taste.
- Cook the cleaned beans in boiling water with plenty of salt for about 5 minutes. Drain, quench and immediately, while still hot, mix with the marinade. Let cool down, mixing carefully over and over again. Possibly season again.
- Tip: TK 8 herb mixture is an excellent herb. Since these herbs are very productive, about 1 tablespoon is sufficient here.
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