In the Swabian region of Germany, there is a love affair with green bean salad, even as a side dish, and if it's not there, it's considered to detract from the quality of the whole dish. To make German green bean salad, the green beans must be freshly cooked that day and be immediately peeled and sliced and tossed into a salad. The ratio of oil to vinegar is important when tossing, as less makes the salad dry and flavorless, and more makes it greasy.
Ingredients
Green beans 1000g
Onion 1
Olive oil 2 tablespoons (30ml)
White vinegar 4 tablespoons (60ml)
Bacon 100g
Broth (or water) 100ml
Western-style mustard 1 tablespoon (15ml)
Salt 1 teaspoon (5g)
White pepper 1/2 teaspoon (3g)
Minced frankincense 1 teaspoon (5g)
Methods
Wash and remove the skin of the bean green. Peel the onion and chop it along with the bacon.
Put a pot of hot water in the center of the pot, add the peeled green beans into the pot, bring to a boil over high heat, then lower the heat to a simmer and cook for 30 minutes. When the green beans are completely cooked, remove them from the pot, drain them and let them cool down, then cut them into cubes.
Put 1 teaspoon of olive oil in a skillet, heat the onion and bacon and sauté until cooked through.
Season the green beans with salt, white pepper, olive oil, white vinegar, broth (or water) and mustard sauce, stir to combine, then sprinkle with the chopped parsley.
Tips
A green bean salad can also be made with salsa verde.
Green Bean Salad
Green Bean Salad gives a new flavor to the mashed green beans, which is not only smoother and softer, but also richer and more suitable for children's preferences and tastes. Calorie count: 186.5kcal/person
Ingredients
Beans 400g
Carrot 1
Sweet corn kernels 2 tablespoons (30g)
Peas 2 tablespoons (30g)
Butter 1 tablespoon (15g)
Salsa 2 tablespoons (30ml)
Daikon radish 1 tablespoon (30ml)
Beans 2 tablespoons (30ml)
Butter 1 tablespoon (15g)
Radish sprouts 1 tablespoon (15g)Red bell pepper 1/2
Onion 1/2
Salt 1 teaspoon (5g)
Pepper 1/3 teaspoon (2g)
Methods
To peel potatoes and cut into smaller, rolled pieces. Rinse the carrot seedlings with water. Peel the skin off the carrots and chop them with the sweet corn kernels and peas.
Red bell peppers are rinsed and seeded, and cut into thin julienne strips. Peel the skin off the onion and cut into thin julienne strips.
Place the potato hobnail cubes in a microwaveable dish and wrap in plastic wrap, place in the microwave oven on high for 8 minutes, remove and let cool, then grate into mashed potatoes with a small spoon.
Melt the butter in a saucepan. Add the carrots, peas and corn kernels and sauté over low heat for about 2 minutes, then add to the mashed potatoes and stir in the salsa, salt and pepper.
Divide the mashed potatoes into small portions and shape into cute little cakes on a plate.
Sprinkle with radishes, onions and bell peppers.
Tips
Be sure to let the mashed potatoes cool completely before adding the dressing, otherwise the dressing will break down from the heat.
Wear disposable gloves or dip them in a little water when making potato rounds to avoid more mashed potatoes sticking to your hands.