Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salad
Butter vinaigrette
How it's done
Salad
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).
| 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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