Bean salad with Kasseler

Name: Bean salad with Kasseler
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g broad beans; 300 g Wax and green beans; 1 collar Savory; 7-10 Tbsp Salt; 3 Eggs (size M); 500 g triggered cured pork carbonade; 1 big onion; 1 TABLESPOON Oil; 300 g Tomatoes; 1 collar Tarragon; 250 g Whole milk yoghurt; 150 g Salad cream; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp black pepper; 1 pinch Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g broad beans
300 g Wax and green beans
1 collar Savory
7-10 Tbsp Salt
3 Eggs (size M)
500 g triggered cured pork carbonade
1 big onion
1 TABLESPOON Oil
300 g Tomatoes
1 collar Tarragon
250 g Whole milk yoghurt
150 g Salad cream
2 TABLESPOONS medium hot mustard
7-10 Tbsp black pepper
1 pinch Sugar

Directions

1
Peel the broad beans from the pods. Wash, clean and halve the wax and green beans. Wash the savory. Cook with the beans in boiling salted water for 15-20 minutes. Pour off, rinse with cold water and drain. Remove the savory.
2
Cook the eggs in boiling water for about 10 minutes, drain, rinse with cold water and peel. Wash the cured pork loin and cut into cubes. Peel and chop onion. Heat the oil in a pan and fry the smoked pork in it for 3-4 minutes, turning. Add onion and fry for 1-2 minutes, set aside. Wash and clean the tomatoes and cut them into pieces. Wash the tarragon, dab dry, put aside some for garnishing, chop the rest finely. Mix with yoghurt, salad cream and mustard. Season to taste with salt, pepper and sugar. Mix all salad ingredients except the eggs. Season salad once again. Cut the eggs into wedges.
3
Wash the tarragon, dab dry, put aside some for garnishing, chop the rest finely. Mix with yoghurt, salad cream and mustard. Season to taste with salt, pepper and sugar. Mix all salad ingredients except the eggs. Season salad once again. Cut the eggs into wedges. Arrange on the salad. Garnish with tarragon