Watercress Salad with Thick Beans, Tomatoes and Parmesan
Prep: 15min
|
Servings: 4
|
Cook: T0M
A fresh watercress salad featuring thick beans, cherry tomatoes, sun‑dried tomatoes in oil, garlic, olive oil, light balsamic vinegar, salt, pepper and freshly grated Parmesan. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g fresh thick beans (pitted)
- Salt
- 2 boxes garden cress
- 300 g cherry tomatoes
- 100 g sun‑dried tomatoes in oil
- 1 Garlic clove
- 4 tbsp olive oil
- 2 tbsp light balsamic vinegar
- pepper (ground)
- 60 g freshly grated Parmesan
Instructions
-
1.
Wash the beans and blanch them in boiling salted water for 6-8 minutes, drain, rinse with cold water and let them dry well.
-
2.
Trim the cress. Wash and chop the cherry tomatoes. Drain the sun‑dried tomatoes and slice into strips. Peel the garlic, press it into the tomatoes and mix with the tomato strips, cress, oil and vinegar; season with salt and pepper. Plate and sprinkle with freshly grated Parmesan before serving. Serve with fresh baguette if desired.
