Bean and tomato salad with potato-ham-gremolata

Name: Bean and tomato salad with potato-ham-gremolata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium-sized potatoes; 500 g Cutting beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 Eggs; 1 can(s) (425 ml) white beans; 50 g dried soft tomatoes; 600 g ripe tomatoes (e.g. bottle tomatoes); 4 TABLESPOONS White wine vinegar; 1 TABLESPOON grainy mustard; 5 TABLESPOONS Olive oil; 1⁄2 Federation Parsley; 50 g lean diced ham (e.g. smoked ham)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 medium-sized potatoes
500 g Cutting beans
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 Eggs
1 can(s) (425 ml) white beans
50 g dried soft tomatoes
600 g ripe tomatoes (e.g. bottle tomatoes)
4 TABLESPOONS White wine vinegar
1 TABLESPOON grainy mustard
5 TABLESPOONS Olive oil
1⁄2 Federation Parsley
50 g lean diced ham (e.g. smoked ham)

Directions

1
Wash the potatoes and cook them covered in water for about 20 minutes. Clean, wash and cut the beans into bite-sized pieces. Cook in boiling salted water for about 8 minutes. Drain, quench and let drain.
2
Boil eggs hard and quench.
3
Rinse and drain the white beans. Finely dice the dried tomatoes. Wash fresh tomatoes and cut into cubes.
4
Mix vinegar, mustard, salt, pepper and 1 pinch of sugar. Fold in 4 tablespoons of oil. Peel the eggs and cut into slices. Mix prepared salad ingredients and mustard vinaigrette.
5
Drain the potatoes, quench, peel and dice very finely. Wash parsley and chop finely. Heat 1 tablespoon of oil in a coated frying pan. Fry diced ham until crispy. Fry the parsley and potato cubes briefly.
6
Season the salad and serve with the potato and ham gremolata. drink tip: dry rosé wine.