Cress Tomato Salad with Green Beans and Parmesan

Ingredients

• 400 g Tomatoes
• 8 dried tomatoes in oil
• 1 handful young arugula
• 0.5 block daikon cress
• 250 g thick fresh green bean cores
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• Salt
• Pepper (freshly ground)
• 50 g freshly shaved Parmesan

Instructions

1. 1.

   Wash the tomatoes, pat dry and cut into pieces. Drain the dried tomatoes and slice into fine strips. Wash the arugula, rinse, and shake dry. Rinse the daikon cress and shake dry.

2. 2.

   Cook the green bean cores in boiling water for about 10 minutes. Then drain and shock with ice-cold water. Mix all ingredients together and arrange on a plate. Whisk olive oil with balsamic vinegar, season with salt and pepper, taste, then drizzle over the salad. Sprinkle with parmesan and serve.