White Bean Salad

Ingredients

• 300 g young white beans
• Salt
• 4 tomatoes
• 200 g cucumber (1 cucumber)
• 1 bulb fennel
• 1 bunch watercress
• 1 onion
• 4 tbsp white wine vinegar
• ground pepper
• 1 pinch sugar
• 1 egg yolk
• 4 tbsp oil (2 tbsp walnut oil)

Instructions

1. 1.

   Cook beans covered with lightly salted water for 25-30 minutes.

2. 2.

   Drain beans, let them cool.

3. 3.

   Wash tomatoes and cut into wedges. Wash cucumber, peel if desired, halve lengthwise, then slice. Clean fennel, wash and cut into very thin strips. Rinse watercress, clean and pluck leaves from stems.

4. 4.

   Peel onion and dice. Mix onions with vinegar. Season with salt, pepper, and sugar. Whisk egg yolk with oil and stir in. Combine beans with tomatoes, cucumber, fennel, and dressing. Finally fold in watercress.