Vegetable salad with figs and Caesars dressing

Name: Vegetable salad with figs and Caesars dressing
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g green beans; 7-10 Tbsp Salt; 3 Figs (about 50 g each); 2 Courgettes (about 200 g each); 1 red onion; 100 g cherry tomatoes; 1 Organic Lemon; 1 red peppers; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 50 g Mayonnaise; 50 g Whole milk yoghurt; 20 g finely grated parmesan; 1 TEASPOON medium hot mustard; 1 TEASPOON Olive oil; 25 g Whipped cream; 1/2 TEASPOON Sugar; 50 ml Milk; 2 discs Toast bread (approx. 25 g each); 2 Mini romaine lettuce hearts (à approx. 100 g); 1 TABLESPOON Honey; 25 g Parmesan shavings

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g green beans
7-10 Tbsp Salt
3 Figs (about 50 g each)
2 Courgettes (about 200 g each)
1 red onion
100 g cherry tomatoes
1 Organic Lemon
1 red peppers
1 TABLESPOON Oil
7-10 Tbsp Pepper
50 g Mayonnaise
50 g Whole milk yoghurt
20 g finely grated parmesan
1 TEASPOON medium hot mustard
1 TEASPOON Olive oil
25 g Whipped cream
1/2 TEASPOON Sugar
50 ml Milk
2 discs Toast bread (approx. 25 g each)
2 Mini romaine lettuce hearts (à approx. 100 g)
1 TABLESPOON Honey
25 g Parmesan shavings

Directions

1
Wash, clean and cut the beans into thirds. Cook in boiling salted water for about 8 minutes. Drain, rinse briefly with cold water, drain. Wash and clean the figs and cut them into slices. Wash and clean the zucchini and cut them in half lengthwise.
2
Scrape out the seeds with a spoon and cut the zucchini into slices. Peel and halve the onion and cut into strips. Wash the tomatoes, drain and cut in half.
3
Wash the lemon, grate dry and grate the peel. Halve lemon, squeeze juice. Wash and clean the pepperoni and cut into rings. Heat oil in a pan, fry zucchini, beans and onion for about 8 minutes while turning.
4
Remove from heat, add tomatoes, lemon peel and figs, season with salt and pepper.
5
Mix mayonnaise, yoghurt, grated parmesan, 1 tablespoon lemon juice, mustard, olive oil, cream, sugar and milk, season with salt and pepper. Remove the crusts from the toast, cut the slices into cubes. Fry bread cubes in a pan without fat at medium heat until crispy.
6
Clean the salad, wash and spin dry. Pull lettuce leaves through the dressing and arrange them on plates in a star shape. Place vegetable salad in the middle of the dressing, sprinkle with honey and sprinkle with Parmesan shavings and croutons.