Vegetable salad with figs and Caesar dressing

Name: Vegetable salad with figs and Caesar dressing
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g green beans; 7-10 Tbsp salt, pepper, sugar; 2 Mini roman salads; 2 discs Toast; 2 Courgettes (about 200 g each); 1 red onion; 4 TABLESPOONS + 1 tsp olive oil; 100 g cherry tomatoes; 3 Figs; 1 red peppers; 1 Organic Lemon; 50 g Parmesan (piece); 2 TABLESPOONS Mayonnaise; 4 TABLESPOONS Whole milk yoghurt; 1 TEASPOON medium hot mustard; 5 TABLESPOONS Milk; 1 TABLESPOON liquid honey

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

Fresh vegetables, crunchy croutons and the best dressing of all - this is how we love our salad!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g green beans
7-10 Tbsp salt, pepper, sugar
2 Mini roman salads
2 discs Toast
2 Courgettes (about 200 g each)
1 red onion
4 TABLESPOONS + 1 tsp olive oil
100 g cherry tomatoes
3 Figs
1 red peppers
1 Organic Lemon
50 g Parmesan (piece)
2 TABLESPOONS Mayonnaise
4 TABLESPOONS Whole milk yoghurt
1 TEASPOON medium hot mustard
5 TABLESPOONS Milk
1 TABLESPOON liquid honey

Directions

1
Wash, clean and cut the beans into thirds. Cook in boiling salted water for about 6 minutes. In the meantime clean, wash and drain the salad. Drain the beans, rinse with cold water and also drain.
2
Remove the crusts from the toast, cut the slices into cubes. Clean and wash the zucchini and cut them in half lengthwise. Scrape out the seeds with a spoon, cut the zucchini into slices. Peel and halve the onion and cut into strips.
3
Heat 2 tablespoons of oil in a frying pan. Fry the bread cubes in it at medium heat until crispy, take them out. Heat 2 tablespoons of oil in a frying pan. Fry the beans, zucchini and onion for 4-5 minutes, turning them over.
4
Take it off the stove.
5
Wash and halve the tomatoes. Wash figs and cut into slices. Clean the peppers, cut lengthwise, remove seeds, wash and cut into rings. Wash lemon hot, dry and finely grate half of the peel.
6
Put everything into the pan and fry for about 2 minutes. Season to taste with a little salt and pepper.
7
For the Caesar dressing, halve the lemon and squeeze one half. Grate half of the Parmesan finely. Mix mayonnaise, yoghurt, mustard, 1 tbsp. lemon juice, 1 tsp. olive oil, milk and grated Parmesan. Season with salt, pepper and 1⁄2 tsp. sugar.
8
Pull large outer lettuce leaves through the dressing and arrange in a star shape on plates. Cut the rest of the salad into smaller pieces, mix with the vegetable salad and place in the middle of the dressing. Drizzle with honey. Use a peeler to slice the rest of the parmesan into shavings and sprinkle with croutons.