French bean salad

Name: French bean salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 300 g Princess beans; 1/3 collar Savory; 7-10 Tbsp Salt; 1 medium onion; 1/2 bunch Chives; 1/2 bunch Parsley; 2 Gherkins (from the jar); 100 ml Vegetable broth (instant); 5 TABLESPOONS Red wine vinegar; 7-10 Tbsp black pepper; 4-5 Tbsp Olive oil; 2 Eggs (size M); 1 (approx. 350 g) double chicken filet; 2-3 TABLESPOONS Sunflower oil; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
300 g Princess beans
1/3 collar Savory
7-10 Tbsp Salt
1 medium onion
1/2 bunch Chives
1/2 bunch Parsley
2 Gherkins (from the jar)
100 ml Vegetable broth (instant)
5 TABLESPOONS Red wine vinegar
7-10 Tbsp black pepper
4-5 Tbsp Olive oil
2 Eggs (size M)
1 (approx. 350 g) double chicken filet
2-3 TABLESPOONS Sunflower oil
7-10 Tbsp Aluminium foil

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime clean, wash and drain the beans. Wash the savory and, except for something to garnish, tie them into a bunch.
2
Put them together with the beans into little boiling salted water and cook covered for about 8 minutes. Peel onion and cut into half rings. Wash chives and parsley and dab dry. Cut chives into small rolls, chop parsley.
3
Cut the cucumbers into slices. Pour beans onto a sieve, rinse with cold water and drain. Potatoes also drain and quench. Peel the skin off the potatoes. Cut potatoes into small cubes.
4
Bring the stock, onions, vinegar, about 2 tablespoons of the cucumber water from the glass, some salt and pepper to the boil. Add olive oil and mix the hot vinaigrette with the beans, potatoes and cucumber. Leave to infuse for 20-30 minutes.
5
Hard boil the eggs for 10 minutes. Wash the chicken filet and dab dry. Heat sunflower oil in a pan and fry the fillets for about 10 minutes, turning them over. Season with salt and pepper and leave to rest in foil for about 5 minutes.
6
Quench the eggs, let them cool down a bit and peel them. Slice the eggs into six, cut the chicken filet into slices. Season bean salad with salt and pepper, fold in herbs and 2/3 of the ice creams. Put the salad into small bowls and arrange the chicken fillet slices and the remaining ice axes on top.
7
Serve garnished with remaining savory.