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🥗 Bean and Chanterelle Salad

205 kcal · 30 min · 4 servings

Ingredients

• 200 g yellow beans
• 200 g green beans
• 0.5 head frisée lettuce
• 1 head radicchio
• 1 small yellow zucchini
• 200 g fresh chanterelles
• 1 red onion
• 1 clove garlic
• 4 tbsp white wine vinegar
• 5 tbsp olive oil
• 2 tsp walnut oil
• salt
• pepper (freshly ground)
• tarragon (to taste)
• 1 sprig thyme

Instructions

1. 1. Fill a pot with water and bring it to a boil.
2. 2. Wash the beans and remove the ends.
3. 3. Cut the beans into smaller pieces if necessary.
4. 4. Cook the beans in the boiling water for about 3 minutes until they are al dente.
5. 5. Drain the beans and rinse them immediately with cold water to cool them down.
6. 6. Let the beans drain well.
7. 7. Remove the hard stem at the base of the salad leaves.
8. 8. Rinse the salad leaves briefly.
9. 9. Let the salad leaves drain in a sieve.
10. 10. Slice the zucchini into thin rounds.
11. 11. Clean the chanterelle mushrooms of dirt.
12. 12. Rinse the mushrooms briefly and dry them well.
13. 13. Halve large mushrooms.
14. 14. Tear the salad leaves into bite-sized pieces.
15. 15. Combine the salad leaves with the other ingredients in a bowl.
16. 16. Dice the onion and the garlic clove very finely.
17. 17. Whisk the vinegar with the oils, salt, pepper, and the herbs.
18. 18. Fold in the onion and garlic cubes into the marinade.
19. 19. Drizzle the salad with the marinade.
20. 20. Mix the salad gently so that the ingredients are not crushed.

Nutrition per serving

• kcal: 205
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 9 g