Broad Bean Salad with Radishes
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g broad beans (broad beans), cooked
- 3 potato (s)
- 2 spring onions, with green
- 5 large radishes
- Cucumber (s), 1/3 it
- 2 small lettuce heads (romaine lettuce)
- 1 bunch herbs, fresh (e.g. basil, parsley, dill)
- 100 g feta cheese
- 4 teaspoons vinegar (apple cider vinegar)
- 1 tablespoon apple juice
- 0.5 teaspoon ½ mustard
- 2 tablespoon olive oil
- 1 tablespoon oil (sunflower oil)
- pepper
- salt
- some savory, dried
Print Recipe
Pin Recipe Instructions
- Cook the potatoes al dente with a little salt.
- In the meantime wash the vegetables. Finely chop the onions. Halve the radishes and cut into slices. Halve the cucumber lengthways and cut into slices.
- For the dressing, mix together apple cider vinegar, apple juice, mustard, salt and pepper and the savory. Then beat in the two types of oil well.
- Drain and peel the boiled potatoes, then cut into small cubes. Mix with the vegetables in a bowl and pour the dressing on top. Let it steep for about 30 minutes.
- In the meantime, dice the feta cheese and finely chop the fresh herbs. Release the lettuce leaves and cut in half as desired. Line the plates with it.
- Mix the herbs and ¾ of the feta cheese into the drawn salad. Arrange the broad bean salad on the plates lined with romaine lettuce and sprinkle with the remaining feta cheese.
- The salad tastes delicious even without feta. Instead of 2 spring onions you can also use 3 spring onions or 1 table onion.
- The salad is enough for four people as a side dish.
- As a main course, it is enough for 2 people.
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