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🍽️ Fresh Vegetable Salad

220 kcal · 30 min · 4 servings

Ingredients

• 400 g small cooked new potatoes (from the day before)
• 200 g green beans
• 1 small romaine lettuce
• 2 tomatoes
• 1 red onion
• 0.5 bunch spring onions
• 4 anchovies (in oil)
• 2 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 1 tsp mustard
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• basil (for garnish)

Instructions

1. 1. Wash the beans, trim the ends, and boil them in plenty of salted water for about 8 to 10 minutes. Drain them, shock them immediately with ice-cold water, and let them drain well.
2. 2. Cut the potatoes into bite-sized pieces.
3. 3. Wash the tomatoes and slice them.
4. 4. Wash the spring onions, trim the ends, and cut them into pieces about 2 cm long.
5. 5. Peel the red onion, halve it lengthwise, and cut it lengthwise into wedges.
6. 6. Pat the anchovies dry with a kitchen towel.
7. 7. Separate the salad into leaves, wash it, remove any damaged greens, spin it dry, and tear it into bite-sized pieces if necessary.
8. 8. Whisk together vinegar, mustard, salt, and pepper. Beat the oil into the mixture with a whisk and taste to adjust seasoning.
9. 9. Combine all salad ingredients, stir in the salad dressing, plate the salad, and serve it garnished with basil.

Nutrition per serving

• kcal: 220
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 23 g