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🍽️ Green bean and potato salad with leek onions and ham

642 kcal · 30 min · 4 servings

Ingredients

• 800 g small potatoes (waxy)
• 250 g broad beans (fava beans)
• 4 spring onions
• 200 g yellow beans
• 8 slices pancetta (cut into pieces)
• 200 g Gorgonzola (cut into small pieces)
• salt
• pepper (freshly ground)
• 5 tbsp olive oil (cold pressed)
• 150 ml beef stock
• 2 tbsp coarse mustard (Dijon mustard)
• 4 tbsp apple cider vinegar

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with plenty of salted water.
3. 3. Cook the potatoes until tender with the skin on.
4. 4. Bring a second pot of salted water to a boil.
5. 5. Cook the broad beans (fava beans) in it for about 10 minutes.
6. 6. Then drain the broad beans.
7. 7. Wash the leek onions.
8. 8. Remove the hard ends of the leek onions.
9. 9. Slice the leek onions, including the green parts, into rings.
10. 10. Wash the green beans.
11. 11. Cut the green beans once in the middle across the width.
12. 12. Cook the prepared green beans in boiling salted water for 10 to 12 minutes.
13. 13. Drain the green beans well.
14. 14. Halve the cooled potatoes.
15. 15. Quarter the potatoes if necessary, if they are very large.
16. 16. Add the potatoes, broad beans, leek onions, and green beans to a large bowl.
17. 17. Fry the pancetta (Italian bacon) in a pan until crispy.
18. 18. Mix 4 to 5 tablespoons of olive oil with mustard.
19. 19. Stir beef stock into the oil-mustard mixture.
20. 20. Add vinegar to the vinaigrette.
21. 21. Season the sauce with salt and plenty of pepper.
22. 22. Pour the vinaigrette over the vegetables in the bowl.
23. 23. Mix the salad thoroughly so that everything is well coated.
24. 24. Add a little more beef stock if the salad seems too dry.
25. 25. Let the salad marinate for 20 minutes.
26. 26. Taste the salad again after waiting and adjust with salt and pepper.
27. 27. Add a little more vinegar if necessary.
28. 28. Gently fold the crispy pancetta into the salad.
29. 29. Spread the Gorgonzola (blue cheese) over the salad.
30. 30. Divide the finished salad onto plates.
31. 31. Serve the salad immediately.

Nutrition per serving

• kcal: 642
• Protein: 19 g · Fett/Fat: 45 g · Carbs: 40 g