Vegetable salad with butter vinaigrette

Vegetable salad with butter vinaigrette

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 259 kcal
, Fat: 22 g
, Carbohydrate: 4 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300 g beans
½ tsp salt
1 courgette, cut into strips approx. 5 cm long
3 sticks celery, thinly sliced
½ cucumber, halved lengthwise, sliced diagonally
100 g Gruyère, cut into approx. 1 cm cubes
½ bunch peppermint, finely chopped
½ bunch flat-leaf parsley, finely chopped

Butter vinaigrette

4 tbsp butter
1 ½ tbsp white wine vinegar
1 bunch chives, finely chopped
¼ tsp salt
a little pepper
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How it's done


Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the beans, salt and cook over a medium heat, covered, for approx. 15 mins. until just soft. Add the courgette for the final 2 mins. Remove the vegetables, allow to cool, place the vegetables in a large bowl. Add the celery and all the other ingredients up to and including the parsley, mix well.

Butter vinaigrette

Heat the butter in a frying pan until it foams and smells slightly nutty. Place in a bowl and allow to cool slightly. Stir in the remaining ingredients, pour vinaigrette over the salad, serve immediately (see note).

Good to know
Serve with: Toasted nut bread
Note: The vinaigrette must be served immediately after preparation as the butter becomes solid again if left to stand.

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