Salad from green beans, mint, pine nuts and parmesan
Salad from green beans, mint, pine nuts and parmesan from Spoonsparrow is always well received. Let yourself be inspired by the delicious starter.
Ingredients
- 1 Shallot
- 500 g fresh thick green beans (deveined)
- 4 tbsp Lemon juice
- 1 large ripe pear
- 50 g Pine nuts
- 3 sprigs Mint
- 1 clove garlic
- Salt
- Pepper
- 4 tbsp olive oil
- 20 g grated parmesan for garnish
Instructions
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1.
Peel the shallot and dice finely. Rinse the green beans, shake dry and cook in plenty of boiling water for 5–6 minutes. Add the onion cubes a minute before the end of cooking. Drain both through a fine sieve and place them in a bowl with the lemon juice.
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2.
Wash the pear, cut into wedges, core it, then dice small pieces and mix with the beans.
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3.
Toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden brown, let cool and roughly chop.
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4.
Wash the mint, shake dry, pluck leaves from the stems and finely chop them (reserve a few for garnish). Peel the garlic and combine it with the mint and pine nuts, then mix into the salad. Season with salt, pepper and olive oil. Serve in small bowls topped with grated parmesan and mint sprigs.
