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 gGreen beans
100 gPeas
400 gPea pods
Spring herb dressing
100 gSpring herb
1 tbsp.Dijon mustard
1 tbsp.Honey
100 mlBalsamico vinegar
100 mlHeavy cream
50 mlOlive oil
1 pinchSalt
SomePepper
Arrange
16Quail eggs
10 piecesRadish
2 piecesLemon zest
400 gRucola
1 bunchChives
100 gHazelnuts, peeled, roasted and roughly chopped

Preparation steps

Green beans salad

  1. Trim both sides of the runner beans with a small paring knife.
  2. Cook in a large pan of salted water for 3-4 minutes until al dente.
  3. Rinse in cold water, cut in half if necessary, depending on the length.
  4. 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

  1. Roughly chop the herbs.
  2. Place all the ingredients except the oil in a blender and blend for 2 minutes.
  3. Gradually blend in the oil until an emulsion forms.
  4. Season to taste with salt and pepper.


Arrange

  1. Place the quail eggs in boiling water and cook for 1.5 - 2 minutes. Then rinse in cold water, peel and halv
  2. Cut the radishes into very thin slices.
  3. Carefully mix the runner beans, peas, pea pods, lemon zest, half the chives and watercress with the dressing and arrange on plates.
  4. Garnish the salad with eggs, radishes, chives and hazelnuts.