Green beans are definitely essential on the French markets.
Ultra simple to prepare with only 5 minutes of cooking: they remain crisp, sweet and you can eat them hot or cold.
Bonus: Without they are filled with vitamins and minerals.
We love to modify a recipe and create our own with the things we have in our closet. You can do it too!
This recipe changes some of the green beans we already know, cooked with garlic and parsley. He is made to meet the Mediterranean bringing a small vinaigrette with pomegranate molasses. A very particular taste that approaches the balsamic vinegar but softer. You can find them in specialized grocery stores, we like this one.
To serve as a starter or brunch, preferably cold.
CRUNCHY GREEN BEANS SALAD
Servings: 4 - Preparation time: 20 min - Cooking time: 5 min
- A casserole
- A colander
- A salad bowl
- 400g of fresh green beans
- a pinch of coarse salt
- 2 tbsp of olive oil
- 1 tsp of pomegranate molasses (or 1 case of balsamic vinegar and a pinch of sugar)
- a pinch of pepper
- 1 tspof flaked almonds to serve
First cut the green beans by removing both ends by hand. It takes a little time but the taste is worth it!
Then put some water in the pan, add a pinch of coarse salt and bring to the boil. When the water boils, put the green beans in the pan and let them cook for 5-7 minutes.
They should still be crisp but definitely cooked. Then immediately remove the beans from the boiling water and put them in the colander under the cold water tap. This will stop the cooking process and leave them crisp.
And once they are cold, you can put them in the bowl and drizzle with olive oil, pomegranate molasses, pepper and sea salt.
Finally, mix them well so that they are evenly coated with the vinaigrette thus created.
Finally, sprinkle the sliced almond on top.
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