Pear-beans and ham salad with chanterelles

Name: Pear-beans and ham salad with chanterelles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Cutting beans; 250 g green beans; 7-10 Tbsp salt, pepper; 250 g Chanterelles; 2 red onions; 8 (approx. 80 g) thin slices of Parma ham; 2 TABLESPOONS Oil (e.g. rape seed oil); 1 TABLESPOON demerara sugar; 75 ml light balsamic vinegar; 6 Stem(s) flat leaf parsley; 2 (approx. 350 g, e.g. Williams Christ) Pears; 20 g Parmesan (piece)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Cutting beans
250 g green beans
7-10 Tbsp salt, pepper
250 g Chanterelles
2 red onions
8 (approx. 80 g) thin slices of Parma ham
2 TABLESPOONS Oil (e.g. rape seed oil)
1 TABLESPOON demerara sugar
75 ml light balsamic vinegar
6 Stem(s) flat leaf parsley
2 (approx. 350 g, e.g. Williams Christ) Pears
20 g Parmesan (piece)

Directions

1
Clean and wash the beans. Cut beans into large pieces, halve green beans. Cook all beans in boiling salted water for about 10 minutes. Pour off, rinse with cold water and drain.
2
Rinse chanterelles briefly in a sieve, then dab dry well. Clean mushrooms, cut large ones in half. Peel and finely dice onions.
3
Fry the ham in a large pan without fat in portions until crispy. Take out and let it drain on kitchen paper. Heat 2 tablespoons of oil in the pan. Sauté the chanterelles in it for about 5 minutes.
4
Season with salt and pepper and remove. Steam onions in the frying fat until transparent. Sprinkle with sugar and let it caramelize. Deglaze with vinegar and 3-4 tablespoons of water, bring to the boil and simmer for about 2 minutes.
5
Season with salt and pepper.
6
Wash parsley and shake dry, chop finely. Pears wash, quarter and cut out the core. Cut pears into thin slices. Mix beans, chanterelles, parsley, pears and onion sauce well and leave to soak for at least 1 hour.
7
Break the ham into large pieces and carefully fold into the salad. Serve with Parmesan cheese in wafer-thin shavings.