Pear-bean-bacon salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and wash the beans. Cut the beans into pieces. Cut green beans in half. Put them into boiling salted water, bring to the boil, cover and cook for about 10 minutes. Pour into a sieve, quench briefly and drain well

2. 2

   Clean the chanterelles, wash them thoroughly and let them drip off well side by side on kitchen paper. If necessary, dab carefully dry with kitchen paper. Cut large mushrooms in half

3. 3

   Onions peel and chop finely. Bacon in a frying pan without fat in 2 portions while turning crisply, take out. Put 2 tablespoons of oil into the pan, add the chanterelles and fry them vigorously while turning, season with salt and pepper, remove.

4. 4

   Put 4 tablespoons of oil into the pan, heat, add onions and fry until translucent while turning. Sprinkle with sugar and allow to caramelize. Deglaze with vinegar, bring to the boil, simmer for about 2 minutes. Season with salt and pepper

5. 5

   Wash the pears thoroughly, quarter them and cut out the core. Cut pears into slices. Wash parsley, shake dry and chop finely. Mix beans, chanterelles, pears and parsley, drizzle onion vinaigrette over it and mix well. Leave to stand for approx. 1 hour

6. 6

   Coarsely crumble the bacon and mix in carefully. Slice parmesan. Arrange salad in small bowls with parmesan shavings

7. 7

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
420 kcal

CARBS
26 g

FATS
29 g

PROTEINS
12 g