1. Salad with Green Beans, the most important Things at a Glance…
After removing the ends, cook the beans in boiling salted water until al dente and then in ice water. The green colour of the bean is retained by the rapid cooling.
Use preferably red onions for bean salad. Immediately after cutting, soak the onion cubes in vinegar, salt, pepper and sugar. The fermentation process of the sliced onion is thus interrupted. The onion tastes fresh and fine in the salad.
Red wine vinegar and white wine vinegar are the preferred varieties.
Balsamic vinegar: Use a matured, old balsamic vinegar or a boiled down balsamic vinegar cream.
You can also try lemon juice, which is used in Ayurvedic cooking instead of vinegar!
Use neutral vegetable oil or pumpkin seed oil. If you’re going to Austria, you’ll find the lettuce on the menu as a ‘Fisolensalat’.
Do not leave the prepared salad warm for too long and consume it quickly.
The typical side dish salad goes well with Sunday roast meat, short roasted meat and generally as a healthy supplement to snacks.
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I am Thomas and show you on this website great recipes to cook yourself.