Green beans salad with nuts, eggs and herbs
Whether as a starter or a delicious side dish for a Sunday roast, this runner bean salad with fresh ingredients and a fine herb dressing is ready to serve in no time. This sophisticated salad recipe goes wonderfully with a variety of meat dishes.
People:For 8 persons
Cooking time:15 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Green beans salad
| 800 g | Green beans |
| 100 g | Peas |
| 400 g | Pea pods |
Spring herb dressing
| 100 g | Spring herb |
| 1 tbsp. | Dijon mustard |
| 1 tbsp. | Honey |
| 100 ml | Balsamico vinegar |
| 100 ml | Heavy cream |
| 50 ml | Olive oil |
| 1 pinch | Salt |
| Some | Pepper |
Arrange
| 16 | Quail eggs |
| 10 pieces | Radish |
| 2 pieces | Lemon zest |
| 400 g | Rucola |
| 1 bunch | Chives |
| 100 g | Hazelnuts, peeled, roasted and roughly chopped |
Preparation steps
Green beans salad
- Trim both sides of the runner beans with a small paring knife.
- Cook in a large pan of salted water for 3-4 minutes until al dente.
- Rinse in cold water, cut in half if necessary, depending on the length.
- Blanch the peas and pea pods in a large pan of salted water for 30 seconds and then rinse in cold water.
Spring herb dressing
- Roughly chop the herbs.
- Place all the ingredients except the oil in a blender and blend for 2 minutes.
- Gradually blend in the oil until an emulsion forms.
- Season to taste with salt and pepper.
Arrange
- Place the quail eggs in boiling water and cook for 1.5 - 2 minutes. Then rinse in cold water, peel and halv
- Cut the radishes into very thin slices.
- Carefully mix the runner beans, peas, pea pods, lemon zest, half the chives and watercress with the dressing and arrange on plates.
- Garnish the salad with eggs, radishes, chives and hazelnuts.