| Yvonne's bean salad |
| Yvonne's home page |
| Cooking main page |
| Recipe index |
| Cooking times |
| Noodle cooking times |
| Weights and measures |
| Food suppliers |
| Copyright info |
| |
|
|
Serves two
| quantity | ingredient | step | ||
| 200 g | potatoes, preferably Nicola or Desiree | 1 | ||
| 50 g | Schinkenspeck, lean | 2 | ||
| 1 | shallot | 2 | ||
| butter fat | 2 | |||
| 200 g | green beans, cooked or steamed | 3 | ||
| garlic chives | 3 | |||
| salt | 3 | |||
| pepper | 3 | |||
| vinaigrette | 3 | |||
Peel the potatoes, cut them into flat slices. Allow them to cool down.
Chop the shallot finely, cut the schinkenspeck into thin strips of about 2 cm length. Gently fry both in a bit of butter fat (about 5 to 10 minutes). Allow to cool down.
Lightly mix potatoes and beans together in a flat dish, spread the shallot and schinkenspeck mixture on top and gently mix. Sprinkle with chopped garlic chives. Add salt, pepper and vinaigrette or mayonnaise or any salad dressing to taste.
| Cooking home page | Recipe index |