Glass noodle salad with lemongrass dressing
French potato and green bean salad
Difficulty
Easy 👌45
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 500 g | new potatoes |
| 400 g | green beans |
| 2 | shallots |
| 1 clove | garlic |
| 5 g | parsley |
| 5 g | chives |
| 5 g | chervil |
| 20 ml | white wine vinegar |
| vegetable broth | |
| 1 tbsp | mustard |
| 1 tsp | salt |
| 100 ml | olive oil |
| pepper | |
| water | |
| ice cubes |
Metric
Imperial
How-To Videos
Utensils
- knife
- cutting board
- 2 bowls
- 2 pots
- bowl (large)
Nutrition per serving
Cal
374
374
Protein
6 g
6 g
Fat
27 g
27 g
Carb
26 g
26 g
Step 1/3
- 2 shallots
- 1 clove garlic
- 5 g parsley
- 5 g chives
- 5 g chervil
- 20 ml white wine vinegar
- vegetable broth
- 1 tbsp mustard
- 1 tsp salt
- 100 ml olive oil
- pepper
- knife
- cutting board
- bowl
Finely chop shallots, garlic, parsley, chives, and chervil. To make the salad dressing, combine white wine vinegar, vegetable broth, mustard, salt, pepper, and olive oil. Add shallots, garlic, and all the finely chopped herbs and mix well.
Step 2/3
- 500 g new potatoes
- 400 g green beans
- water
- ice cubes
- 2 pots
- bowl (large)
Boil potatoes in salted water until tender. Blanch the green beans for approx. 2 min. and transfer immediately to a large bowl of ice water.
Step 3/3
- bowl
Halve the potatoes. If needed, trim the ends of the green beans. Mix potatoes and beans with the dressing and enjoy!
in Berlin