Variegated Green Bean Salad

Variegated Green Bean Salad

Serves 4: 500 g green beans, salt, 2 eggs, 3 tbsp. tablespoons of white wine vinegar, pepper, 1 pinch of ground ginger, 2 tbsp. tablespoons of sugar, 6 tbsp. tablespoons of olive oil, 125 g of shallots, 1/2 teaspoon of cayenne pepper, 1 head of lettuce, 2 sprigs of parsley.

Peel the green beans. Cook in salted water for about 12 minutes. Hard boil the eggs. Place the beans on a sieve, rinse with cold water and drain. Peel the eggs. Stir the vinegar with salt, pepper, ginger and a pinch of sugar. Whisking, add 5 tbsp. tablespoons of oil. Sprinkle the beans with the resulting marinade and let it brew for 20 minutes.

Gardener's guide

Plant nurseries Stores of goods for summer cottages Landscape design studios

Cut the shallots in half lengthwise. Heat the remaining oil in a skillet and simmer shallots in it, stirring occasionally, for about 3 minutes. Sprinkle with the remaining sugar and let it melt slightly. Season with cayenne pepper. Wash the salad and chop finely. Divide into bowls with bean salad and chopped eggs. Sprinkle with shallots and garnish with parsley sprigs.